Sardinian Inspired Prawn Cassola
with Roasted Pepper, Spinach and Ciabatta
A unique take on fish stew or bouillabaise, this Sardinian inspired cassola (also known as 'cassola sarda'), is a deeply savoury tomato based stew brimming with veg, butter beans and seafood. We've chosen prawns for their delicate flavour and juicy texture.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit(s)
Bell Pepper
(May contain traces of: Celery)
2 unit(s)
Garlic Clove
1 carton(s)
Butter Beans
1 bunch(es)
Flat Leaf Parsley
150 grams
King Prawns
(Contains: Crustaceans)
28 grams
Red Wine Stock Paste
(Contains: Sulphites)
25 grams
Sun-Dried Tomato Paste
1 carton(s)
Tomato Passata
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten)
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
1 tsp
Sugar
200 milliliter(s)
Water for the Soup
20 grams
Butter
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Cut the bell pepper into thin strips.
Put the sliced pepper onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat.
When the oven is hot, roast on the top shelf until soft and slightly charred, 14-16 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Drain and rinse the butter beans in a sieve. Roughly chop the parsley (stalks and all).
Drain the prawns. IMPORTANT: Wash your hands and equipment after handling raw prawns.
Into an appropriately sized ovenproof dish, add the butter beans, garlic, red wine stock paste, sun-dried tomato paste, passata, prawns, sugar and water for the soup (see pantry for both amounts).
Mix well to combine, then season with salt and pepper. Pop a lid on the pan (or cover with foil).
Bake on the middle shelf of your oven until the sauce has thickened and the prawns are cooked through, 15-20 mins. IMPORTANT: The prawns are cooked when pink on the outside and opaque in the middle.
Meanwhile, halve the ciabatta.
If you're using the toaster, toast the ciabatta in your toaster until golden. If you're using the oven, pop them into the oven to warm through, 2-3 mins.
When your cassola has 1-2 mins left, carefully remove the dish from the oven and add the spinach a handful at a time until wilted and piping hot, 1-2 mins.
Once everything's ready, stir the cooked pepper, cheese and butter (see pantry for amount) into the cassola.
Taste and season with salt and pepper if needed. Add a splash of water if it's a little too thick.
Share the cassola between your serving bowls.
Sprinkle over the parsley. Serve the toasted ciabatta alongside for dipping.
Enjoy!
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