Prawn & fennel bisque — a velvety, restaurant-worthy soup built from prawn shells, fennel and tomato, blitzed silky and enriched with cream. Elegant and deeply flavoured.
- 450g Tiger Prawns
- 4 tbs Olive Oil
- 1 large Onion
- 1 large Fennel
- 2 chopped Carrots
- 150ml Dry White Wine
- 1 tbs Brandy
- 400g Chopped Tomatoes
- 1L Fish Stock
- 2 pinches Paprika
- 150ml Double Cream
- 8 Prawns
Tags:
Soup Warm Seafood ShellfishVideo
Preparation
- Shell the prawns, then fry the shells in the oil in a large pan for about 5 minutes. Add the onion, fennel and carrots and cook for about 10 minutes until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 minute to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 minutes. Meanwhile, chop the prawns.
- Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl, working the mixture through really well for a velvety texture.
- Tip back into a clean pan, add the prawns, and cook for 10 minutes, then blitz again until smooth. This can be made and chilled a day ahead, or frozen for 1 month and thawed overnight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter, then spoon the soup into small bowls and top with the prawns and snipped fennel fronds.
