King prawn casserole with potatoes and mushrooms
Total time65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Total time: 65 min Preparation + cooking How this time is calculated
This is the sum of preparation and cooking times. Check the steps for resting or marinating times; active time is not recorded separately.
Recipe characteristics
Gluten-free and 7 more Indicative dietary requirements
View full classification 23 tags
Allergen information is indicative. Always check each product label and possible cross-contamination.
Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Add to a menu- King prawns 20 large peeled, edible weight 300 g
- Potato peeled 600 g
- Spring Onion 250 g
- Garlic 6 g
- Green pepper 250 g
- Mushrooms 300 g
- White wine 100 ml
- Fish stock 800 ml
- Extra virgin olive oil 25 g stew and 20 g sautéing 45 g
- Parsley 4 g
- Black pepper 0.4 g
- Salt to taste 2 g
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Method
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Chop the spring onion, garlic and green peppers. Soften in a casserole with 25 g oil over a medium-low heat for 10–12 minutes. Pour in the white wine and boil for 2 minutes.
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Cut the potatoes into 1 cm slices and add to the pan. Pour in the hot fish stock, add some salt and simmer gently for 20–25 minutes until the potatoes are tender.
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Clean and dry the mushrooms and halve any large ones. Sauté in a frying pan with 15 g oil over a medium-high heat for 5–6 minutes and add to the stew.
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Remove the digestive tract from the king prawns and season with the pepper and remaining salt. Add the remaining 5 g oil to the frying pan and sauté for a minute. Transfer to the stew and cook for another 2–3 minutes until opaque and 63°C in the centre. Finish with parsley and serve.
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