Ingredients
- 1 fennel bulb (large and preferably with feathery fronds intact)
- 1 tablespoon olive oil
- 400 grams tomatoes (whole tomatoes, 14 oz can)
- 1 red onion, thinly sliced (large)
- Ginger root (3cm piece, coarsely grated, 1 1/2 inch)
- 2 teaspoon smoked paprika
- 1/4 teaspoon chilli powder
- Saffron strands (large pinch specified)
- 500 grams shrimp (raw prawns, shell on, 12 large raw prawns specified)
- Coriander leaves, handful
- Flat-leaf parsley leaves, handful
- Steamed brown rice, to serve
How to Make
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Step 1: Heat your slow cooker to High.
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Step 2: If the tops are still on the fennel, roughly chop some of the fronds and set aside and then thinly slice the fennel bulb lengthways from the base and put into a bowl and then aAdd the olive oil, tomatoes, onion, ginger, paprika, chilli powder, saffron and a generous seasoning of salt and pepper.
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Step 3: Give it a good stir, then tip into the slow cooker and cover and cook for 2 hours, until the flavours have developed and the fennel is tender.
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Step 4: Working quickly to avoid losing too much heat, arrange the prawns on top of the fennel and tomato mixture and cover and cook for 20 minutes, until the prawns are pink and cooked.
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Step 5: Serve on a bed of brown rice and garnish with the herbs.
We hope you enjoy this recipe!
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