Prawn & tomato stew with gremolata topping

• new potato↗500g 500g
• olive oil↗2 tbsp 2 tbsp
• large onion↗1 1

  sliced

• celery↗4 4

  sticks, cut into pieces

• garlic cloves↗2 2

  chopped

• 2 anchovy↗

  fillets, chopped

• pinch chilli flakes↗
• can chopped tomato400g 400g
• white wine↗250ml 250ml
• vegetable stock↗200ml 200ml
• raw king prawn↗400g 400g

  peeled

• zest and juice 1 lemon
• salted baby caper↗1 tsp 1 tsp

  rinsed

• large handful parsley↗

  chopped

• toasted bread

  to serve

Step-by-step instructions

1. 1

   Put the potatoes in a saucepan of cold salted water and bring to the boil. Reduce the heat to medium and simmer for 15-20 mins or until cooked but still firm. Drain and, when cool enough to handle, thickly slice.

2. 2

   Meanwhile, heat the oil in a large saucepan over a low-medium heat. Add the onion, celery, garlic, anchovy and chilli, season and cook for 8 mins or until softened. Increase the heat to medium-high, add the tomatoes, wine and stock, and cook for 15 mins. Add the prawns, lemon juice, capers and potatoes. Cook for 5 mins more, or until the prawns turn pink and are just cooked. Mix together the parsley and lemon zest, then scatter over the stew, then serve with toasted bread, for dunking.