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Prawn, Fennel and Baby Spinach in Tomato Sauce

Dee's Home Kitchen


  • 1 medium onion roughly chopped
  • 1 tbsp olive oil
  • 1 medium fennel bulb sliced and fronds for garnish
  • 1 clove garlic crushed
  • 400 g tin crushed tomatoes
  • 200 ml water
  • 250 g prawns peeled and deveined
  • 50 g baby spinach


  • Add onion and olive oil to a large frypan and turn on heat to medium-high. Cook for approximately 5 minutes.
  • Add fennel and cook 5 more minutes.
  • Add garlic and fry for 30 seconds and then add the tinned tomatoes, water and parsley. Reduce heat to a simmer and cook for 10 minutes.
  • Evenly distribute prawns throughout the sauce and continue to simmer until prawns are cooked (approximately 5 minutes).
  • Mix through baby spinach.
  • Turn off heat and serve with fennel fronds as garnish.