Saffron prawns with orange, fennel and couscous
Hand-peeled prawns in a quick sauce of saffron, orange, tomato and thyme with softened fennel, rounded off with a little crème fraîche. Serve with couscous. In the most common version the sauce is made with light crème fraîche alone and served with rice.
- 30 minTime
- 25 minHands-on
- 4Portions
- ≈ 62 krper portion
- 510kcal per portion
Ingredients for 4 portions
- 1 kgShell-on prawns, cooked
- 2Fennel bulbs
- 1Yellow onion
- 2 clovesGarlic
- 1 tbspOlive oil
- 1 gSaffron
- 1Orange, zest and juice
- 1 tspThyme, dried
- 400 gCrushed tomatoes
- ½ cubeFish stock, cube
- 1 dlCrème fraîche
- to tasteSalt
- to tasteBlack pepper
On the side
- 3 dlCouscous
Method
- Peel the prawns.
- Trim the fennel, saving the feathery fronds, and slice it thinly. Chop the onion and garlic.
- Heat the oil in a large frying pan and soften the fennel, onion and garlic over medium heat for 5 minutes.
- Stir in the saffron, orange zest and juice, thyme, crushed tomatoes and crumbled stock cube. Simmer for 5 minutes.
- Boil water and make the couscous according to the packet instructions.
- Stir in the crème fraîche, add the prawns and let them warm through for 1–2 minutes without boiling. Season with salt and pepper.
- Scatter over the fennel fronds and serve with the couscous.
The cost is estimated from Swedish grocery prices.
