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Moroccan prawn and potato hotpot

By Nikki K on 27th Jul, 2014

Moroccan prawn and potato hotpot


Serves 4 as a main or 8 as a starter. Most of the work is in preparing the ingredients (steps 1 to 5) – what chefs call ‘mise en place’. The cooking is easy – all in one pot, for about 20-25 minutes on the hob.

  1. If you are using frozen prawns make sure they are fully defrosted (preferably in a fridge for several hours or overnight).
  2. Separate the green and white parts of the spring onion, trimming the root of the white and any straggly outer green leaves. Finely slice the whites, then the greens.
  3. Finely grate the peeled ginger (a Microplane grater is really good for this). Finely chop the chillies.
  4. Skin the tomatoes by cutting a cross through the skin on the base of each and then scald in boiling water for about 30 seconds until the skin starts to come away. Transfer to a bowl of cold water to cool the tomatoes down, then peel. Cut each into quarters and remove the pulp and seeds, before chopping the tomato flesh.
  5. Peel the potatoes (or scrub if they are new potatoes with fresh skin). Cut the potatoes into even width slices – about 0.7cm thick. Make sure you use waxy potatoes, or they will start to disintegrate when cooking.
  6. Heat the oil in a large heavy-bottomed pan (with a lid), and add the spring onion whites. Crush the garlic into the pan too and let it cook on a moderate heat for a couple of minutes.
  7. Add the ginger and chilli to the pan and continue to cook for a minute before adding the smoky paprika. Yes – you really do want that much!
  8. Stir in the potato slices, making sure they get coated with all the wonderful spices.
  9. Add the chopped tomato flesh, vegetable stock, palm sugar and large pinches of sea salt flakes and freshly ground black pepper.
  10. Don’t worry if it doesn’t look like enough liquid to cook the potatoes – more liquid comes out of the tomatoes.
  11. Bring to the boil, then quickly put the lid on and reduce the heat to a gentle simmer for up to 15 minutes – until the potato is nearly tender.  If the hotpot still looks quite dry, then add a little more vegetable stock.
  12. Add the raw prawns and mix through the dish, letting it continue to cook, uncovered, for 5 minutes. If you are using cooked prawns instead they will only need 2 minutes to warm through.
  13. Meanwhile, roughly chop the parsley leaves. Stir the spring onion greens and ¾ of the parsley through the dish right at the end, and save the rest for garnish.
  14. Ladle into bowls, making sure there is an even distribution of prawns and the flavourful broth. Sprinkle the remaining parsley on top and serve.

Recipe Notes

  • Serve this with a White Rioja or Moroccan Red wine.
  • Most of the work in this dish is in preparing the ingredients – what chefs call ‘mise en place’. Once that is done, then the cooking is easy – only one pot, and about20-25 minutes.
  • If you only have sweet paprika, reduce the sugar by half.
  • Save the parsley stalks for next time you make stock – just pop them in an airtight container in the freezer.
stew  / spicy  / shellfish  / moroccan  / chilli
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