Turbot and prawn creole
Prawns and turbot creole with tomatoes, onions, celery, pepper, basil and garlic. Garnish it with whole cooked prawns.
Ingredients
- 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
Instructions
- 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.
Notes
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