Prawn and Fennel Saganaki with Ouzo
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Ingredients
- 600 g raw king prawns, peeled
- 1 fennel bulb, finely sliced
- 3 garlic cloves
- 400 g tinned chopped tomatoes
- 60 ml ouzo
- 100 g feta cheese, crumbled
- 3 tbsp olive oil
- 10 g fennel fronds or fresh dill
Nutrition (per serving)
- Calories
- 352 kcal
- Protein
- 31.2 g
- Carbohydrate
- 8.5 g
- of which sugars
- 7.1 g
- Fat
- 16.7 g
- of which saturates
- 5.5 g
- Fibre
- 3 g
- Salt
- 1.49 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Crush the garlic. Warm the olive oil in a wide pan and soften the sliced fennel for 8 minutes until tender.
- 2
Add the garlic and cook for 1 minute, then stir in the tinned chopped tomatoes and ouzo. Season well and simmer for 10 minutes until thickened.
- 3
Stir in the prawns and simmer gently for 4 to 5 minutes until pink and cooked through.
- 4
Scatter over the feta and fennel fronds and serve hot.
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