This recipe was taken from Donna Hay’s cookbook, Off The Shelf. It’s one of those dishes that’s perfect for a cozy day in, but since I usually cook for one, I made a few tweaks to better suit my needs and preferences. Personal Touches: To start, I halved the original recipe because, let’s be honest, the full portion is a bit too much for me. I also swapped out the canned tomatoes and vegetable broth for no-salt-added versions to keep things on the healthier side. Reducing sodium is a simple way to make a dish a bit better for you without sacrificing flavor. I didn’t have white wine on hand, which the original recipe calls for, so I used white wine vinegar instead. It still adds a lovely acidity, though if you prefer that slightly sweet note from the wine, definitely go for it if you have it in your pantry. A sprinkle of chili flakes adds just the right amount of kick for those of us who like a bit of heat. This stew has quickly become one of my go-to meals. It’s perfect on a chilly day, but honestly, it’s great any time you want something comforting and hearty. Nutrition Facts: Each serving has about 118 kcal, 3 g fat, 2.5 g saturated fat, 8 g carbohydrates, and 14 g protein. It’s a balanced and filling option that won’t weigh you down. Cooking Tip: If you’re using raw prawns, you’ll need around 450-500 g of unshelled prawns to get 250 g peeled. For an extra burst of flavor, try adding mussels to the stew. And don’t forget to serve it with some toasted bread or rolls to soak up all that delicious broth. Recipe Details: Ingredients: Directions: I hope you enjoy this stew as much as I do. It’s simple, satisfying, and perfect for those days when you want something warm and comforting. Reference: Nutrient composition was analyzed using Food Processor (v10.12.0.0)