Turbot and prawn creole recipe
information
Preparation time: 15 minutes,
Cooking time: 35-40 minutes,
Calories: 160 per portion
ingredients
1 onion, chopped
1 green pepper, seeded and chopped
1 x 400 g (14 oz) can tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
pinch of sugar
salt and pepper
250 g (9 oz) turbot, cut into cubes
250 g (9 oz) peeled, cooked prawns
2 teaspoons cornflour
2 tablespoons dry white wine
1 green pepper, seeded and chopped
1 x 400 g (14 oz) can tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
pinch of sugar
salt and pepper
250 g (9 oz) turbot, cut into cubes
250 g (9 oz) peeled, cooked prawns
2 teaspoons cornflour
2 tablespoons dry white wine
For the garnish
whole cooked prawns
chopped parsley
chopped parsley
method
1. Put the onion, green pepper, tomatoes and their juice, basil, oregano and sugar in a saucepan. Add salt and pepper to taste. Bring to the boil, cover and simmer for 15 minutes.
2. Add the turbot and prawns and simmer for a further 10-15 minutes. Blend the cornflour and wine until smooth, then stir into the sauce. Heat until the sauce thickens and continue cooking for 2 minutes.
3. Transfer to a hot serving dish and garnish with whole prawns and chopped parsley.
A less expensive white fish than turbot can be substituted. Supermarkets often reduce the price of peeled, cooked prawns on a Saturday afternoon as they would no longer be fresh on Monday.
2. Add the turbot and prawns and simmer for a further 10-15 minutes. Blend the cornflour and wine until smooth, then stir into the sauce. Heat until the sauce thickens and continue cooking for 2 minutes.
3. Transfer to a hot serving dish and garnish with whole prawns and chopped parsley.
A less expensive white fish than turbot can be substituted. Supermarkets often reduce the price of peeled, cooked prawns on a Saturday afternoon as they would no longer be fresh on Monday.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
