Dinner

Prawn & Tomato Stew with Gremolata Topping Recipe

ByCleo Brixton January 22, 2026January 22, 2026

Introduction

This prawn and tomato stew is a comforting, flavorful dish perfect for any night of the week. Filled with tender potatoes, succulent prawns, and a bright gremolata topping, it’s a satisfying meal that pairs wonderfully with toasted bread.

A large silver pan sits on a white marbled surface with a striped cloth underneath, filled with a thick reddish-brown stew containing plump shrimp, sliced carrots, celery pieces, and herbs sprinkled on top. The shrimp have a light pink color with some curled shapes, and the stew has a chunky texture showing the vegetables clearly. A wooden spoon is placed inside the pan, lifting some stew with shrimp. To the left of the pan, two pieces of grilled bread with dark grill marks are placed directly on the white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

500g new potatoes
2 tbsp olive oil
1 large onion, sliced
4 celery sticks, cut into pieces
2 garlic cloves, chopped
2 anchovy fillets, chopped
Pinch of chilli flakes
400g can chopped tomatoes
250ml white wine
200ml vegetable stock
400g raw king prawns, peeled
Zest and juice of 1 lemon
1 tsp salted baby capers, rinsed
Large handful of parsley, chopped
Toasted bread, to serve

Instructions

Step 1: Place the potatoes in a saucepan of cold salted water and bring to a boil. Reduce heat to medium and simmer for 15-20 minutes, or until cooked but still firm. Drain and let cool, then thickly slice.
Step 2: Heat the olive oil in a large saucepan over low-medium heat. Add the onion, celery, garlic, anchovies, and chili flakes. Season with salt and cook for 8 minutes, stirring, until softened.
Step 3: Increase heat to medium-high, then add the chopped tomatoes, white wine, and vegetable stock. Simmer for 15 minutes, allowing the flavors to meld.
Step 4: Add the prawns, lemon juice, capers, and sliced potatoes to the pan. Cook for 5 minutes more, or until the prawns turn pink and are just cooked through.
Step 5: In a small bowl, combine the parsley and lemon zest to make the gremolata topping. Scatter it over the stew before serving.
Step 6: Serve the stew hot with toasted bread, perfect for dipping into the delicious sauce.

Tips & Variations

For extra depth, substitute white wine with dry vermouth or omit alcohol and add extra vegetable stock.
If you prefer less heat, reduce or omit the chilli flakes.
Feel free to swap king prawns for large shrimp or peeled langoustines.
Adding a few diced bell peppers with the celery adds sweetness and color.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stove or in the microwave until warmed through. The prawns are best eaten fresh, so avoid reheating more than once to keep them tender.