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Turbot and prawn creole

Preparation time: 15 minutes,
Cooking time: 35-40 minutes,
Calories: 160 per portion

ingredients

serves 4
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

for the garnish

whole cooked prawns
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.

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