Fresh Easy Spot Prawn Recipe With Garlic Tomato And Fennel

Spot Prawns In Tomato Fennel Broth

Poaching the prawns whole with head on is great for added flavour and for those who love slurping the juice from the top of the prawn (set out a bowl for empty shells) but if you're not comfortable with that or you just want your dinner to be a little tidier, go ahead and shell the prawns first before cooking.

Author Sabrina Currie


  • 2 tbsp Olive Oil
  • 1 Shallot, Finely Chopped
  • 1 Garlic Clove, Minced
  • 1/2 tsp Anise Seed
  • Pinch Hot Pepper Flakes
  • 1 Large Tomatoes, 1" Dice
  • 1 Bulb Of Fennel, Whites 1" Dice And Fronds Reserved For Garnish
  • 2 c Vegetable Broth
  • 1 Navel Orange, Zested And Juiced
  • 2 lb Prawns, Left Whole Or Peeled
  • 1 Bunch Parsley, Coarsely Chopped For Garnish


  1. In a wide saucepan with high sides (see picture), heat olive oil on medium heat and saute shallot, garlic, anise seed and hot pepper flakes until onion is translucent but not browned.

    Shallots, Garlic, Fennel And Hot Pepper Flakes For Prawns In Broth
  2. Add tomato and cook until mushy, then add fennel and saute until slightly softened.

    Tomatoes and fennel make an aromatic broth for Oceanwise West Coast Prawns (Shrimp)
  3. Add broth, orange zest and juice and bring to a simmer. Prepare bowls in a warm oven, bread or toast if serving and set table. Once you are ready, add prawns to broth and cook just until opaque. 

    Sustainable Shrimp/Prawns In Tomato Fennel Orange Broth
  4. Once prawns are cooked, serve them in bowls immediately with plenty of broth and garnished with fennel fronds and parsley.

    Fresh, Oceanwise Spot Prawn Recipe With Tomato And Fennel