Prawn bisque with fennel
Prep:
30 mins
Cook:
55 mins
A luxurious soup rich in flavour, perfect for entertaining.
450g raw tiger prawns in their shells
4 tbsp olive oil
1 large onion, chopped
1 large fennel bulb, chopped, fronds reserved
2 carrots, chopped
150ml dry white wine
1 tbsp brandy
400g can chopped tomatoes
1ltr fish stock
2 generous pinches paprika
To serve
150ml double cream
8 tiger prawns, shelled, but tail tips left on (optional)
Remove the shells from the prawns, then using a large pan fry the shells in the oil for about 5 minutes.
Add the onion, fennel and carrots and cook for 10 minutes until the vegetables begin to soften.
Pour in the wine and brandy, then boil hard for 1 minute then add the tomatoes, stock and paprika.
Cover and simmer for 30 minutes.
Roughly chop the prawns.
Blitz the soup in a food processor until it look smooth, then press through a sieve into a bowl.
Tip back into a clean pan, add the prawns and cook for 10 minutes, then blitz again until smooth.
Reheat in a pan with the cream.
Cook the 8 prawns with a little butter and spoon into bowls and top with the prawns.
Serves
8
Preparation Time
30 minutes
Cooking Time
55 minutes
Main ingredients
Dairy, Alcohol, Fish, Vegetables, Stock/Broth
Recipe Type
Soups
Level of Difficulty
Easy