Turbot and Prawn Creole

turbot and prawn creole

Turbot and prawn creole

5 from 1 vote
Prawns and turbot creole with tomatoes, onions, celery, pepper, basil and garlic. Garnish it with whole cooked prawns.
Servings: 4
Calories: 132
Prep Time 15 minutes
Cook Time 40 minutes


  • 1 onion chopped
  • 1 green pepper seeded and chopped
  • 14 oz can tomatoes
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • pinch of sugar
  • salt and pepper
  • 9 oz turbot cut into cubes
  • 9 oz peeled cooked prawns
  • 2 teaspoons cornflour
  • 2 tablespoons dry white wine

for the garnish

  • whole cooked prawns
  • chopped parsley


  • 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.
  • 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.
  • 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.
Calories: 132 kcal
Carbohydrates: 15 g
Protein: 13 g
Fat: 2g
Saturated Fat: 1 g
Cholesterol: 31 mg
Sodium: 320 mg
Potassium: 663 mg
Fiber: 4 g
Sugar: 8 g
Vitamin A: 426 IU
Vitamin C: 42 mg
Calcium: 79 mg
Iron: 2 mg
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