Curtis Stone's prawn, fennel and potato chowder
- 1 rasher short cut bacon (50g), from the deli, cut into 1cm pieces
- 1 tbsp olive oil
- 1/2 medium onion, finely chopped
- 1/2 bulb fennel, cored, finely diced, fronds reserved
- 2 medium carrots, peeled, cut into 1cm pieces
- 1 medium (150g) royal blue
- potato, cut into 1cm pieces
- 1 sprig fresh rosemary
- 1 tsp Coles Brand dried oregano
- tsp Coles Brand dried chilli flakes
- 400g can Coles Smart Buy
- whole peeled tomatoes
- 1 cup water
- 440g fresh Australian Banana prawns, peeled, tails intact, deveined
Heat a large heavy based saucepan over high heat until hot. Cook the bacon for 1 minute, stirring constantly until lightly browned.
Add the oil and onion and cook for 2 minutes. Add the fennel and cook for 1-2 minutes, then the carrot and cook for 2 minutes or until vegetables have begun to soften.
Add the potato, rosemary, oregano and chilli flakes and cook for 1 minute until fragrant.
Stir in the tomatoes and water and bring to the boil. Reduce heat and simmer, partially covered, for about 12 minutes, breaking up the tomatoes with a spoon until the soup thickens slightly and vegetables are just tender.
Add the prawns and cook gently for 2-3 minutes or until they are just cooked through, but still tender.
Gently ladle soup into 4 bowls. Garnish with reserved fennel fronds and serve immediately.
Watch Curtis cooks a lamb, coconut and cauflower curry
Cut sugar to five percent of daily calories: World Health OrganisationThe World Health Organisation has changed recommendations to suggest we cut sugar to just five percent of daily calories.
Atkins style diets may shorten lifespansHigh protein diets are all the rage, but a recent study has suggested that they are not necessarily beneficial to our long term health.
Meat and cheese could be as bad for you as smokingPeople who eat a diet high in animal protein in middle age are four times more likely to die from cancer than people who eat more plant-based foods, according to a study.