Fish and Seafood Recipes - Prawn and Fennel Pilau

Ingredients

• 225 g/8 oz/1 cup long-grain rice

• 298 g/10 1/2 oz/1 can condensed beef consommé

• 400 g/14 oz/ 1 large can chopped tomatoes

• 1 bay leaf

• 1 head of Florence fennel, chopped, reserving the green fronds

• 30 ml/2 tbsp tomato puree (paste)

• Salt and freshly ground black pepper

• 5 ml/1 tsp caster (superfine) sugar

• 2.5 ml/1/2 tsp paprika

• 175 g/6 oz/1 1/2 cups peeled prawns (shrimp)

• 50 g/2 oz Cheddar cheese, grated

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Method:

1. Place the rice in a saucepan. Make the consommé up to 450 ml/2 cups with water.

2. Add to the pan, bring to the boil, reduce the heat, cover and simmer gently for 8 minutes. Add the remaining ingredients except the prawns and cheese.

3. Simmer gently for 10 minutes or until the rice and fennel are tender and the liquid is nearly absorbed.

4. Stir in the prawns, heat through and turn into a flameproof dish. Sprinkle with the cheese and brown under a hot grill (broiler).