This Tomato Stew is a great recipe for the whole family. It tastes to me like tomato soup, but prawns give the stew a more delectable and flavorful taste. While beans make the dish more satisfying.
Cooking Suggestions
- I use white onion for this recipe. Simply because of the esthetic reason. As it has translucent color and is invisible in the stew. You can use red onion instead, or leek will also work.
- There are white cannellini beans used in the dish. But feel free to use red kidney beans or pinto beans.
- The taste of this dish directly depends on the selected tomato assortment. Try to choose sweet varieties, e.g. Roma tomatoes. They have a balanced flavor of sugar & acid level, as well as the perfect combination of meatiness & low juice content. Anyway, if you don’t have sweet tomatoes on hand, add 2 tsp of any kind of sugar. It will balance the sour tomato taste.
- Experiment with the herbs and spices (fresh and dry). You can add fresh basil and thyme, dry rosemary, or freshly squeezed garlic directly to the plate. It will take the stew to the next level in terms of taste & aroma.
Don’t forget to try my other flavorsome recipes:
- Chowder with a Trout Fillet
- Easy & Quick Tomato Soup Recipe
- Lima Bean Soup with Brown Rice
- Rich & Delicious Fish Soup
For now, let’s cook our Tomato Stew with Prawns 🙂
Tomato Stew with Prawns
Amazing dinner recipe for the whole family. Easy to prepare. Hearty and delicious meal.
Equipment
- 1 saucepan
Ingredients
- 2 medium onions
- 2 cloves of garlic
- 2 Tbsp fresh parsley finely chopped
- 14 oz tomatoes 400 g
- 2 Tbsp avocado oil or olive oil
- 2 cans crushed tomatoes 1,8 lb
- 1/2 tsp chili flakes optional
- 1/2 tsp dry thyme
- 1/2 tsp dry oregano
- 1/4 tsp garlic powder
- 2 tsp raw cane sugar optional
- 2 cans cannellini beans 3 cups cooked
- 14 oz raw prawns 400 g
- Salt & pepper to taste
Instructions
- Chop the onions and finely chop the garlic cloves. Finely chop the parsley and the tomatoes. Heat the oil in a frying pan and fry the onion and garlic over low heat for 3 minutes.
- Add the canned tomatoes, tomatoes, chili flakes, thyme, oregano, and half of the parsley and bring to the boil. Put the lid on the pan and let it simmer on low heat for 10 minutes.
- Meanwhile, rinse the cannellini beans under cold running water and add the shrimp. Stir and cook for about 5-6 more minutes until the shrimps are cooked. Season with salt and pepper and garnish with the rest of the parsley. Serve with lemon and fresh bread. Enjoy!
Notes
- If you are vegetarian, use soft goat cheese instead of prawns. Add it to the plate when serving.
- You can peel the tomatoes if you don’t like the cooked tomato skin on your plate, like meÂ
 For me, the easiest way is to make cross cuts on the bottom of each tomato with a very sharp knife. Pour the boiling water over the tomatoes for a few seconds. And easily remove the skin from them.Â
 For me, the easiest way is to make cross cuts on the bottom of each tomato with a very sharp knife. Pour the boiling water over the tomatoes for a few seconds. And easily remove the skin from them. Nutrition
Calories: 350kcal
Tried this recipe?Let us know how it was!