Prawn bisque with fennel

Prep: 30 mins
Cook: 55 mins
Prawn bisque with fennel
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.


Preparation Time
30 minutes

Cooking Time
55 minutes

Main ingredients
Dairy, Alcohol, Fish, Vegetables, Stock/Broth

Recipe Type

Level of Difficulty


Other recipes you may like

Hello Mama!
Help us help you by allowing us and our partners to remember your device as having browsed MummyPages and serve you better content and ads

We're on a mission to help our mums and their families thrive by informing, connecting and entertaining.

Join us in our mission by consenting to the use of cookies and IP address recognition by us and our partners to serve you content (including ads) best suited to your interests, both here and around the web.

We promise never to share any other information that may be deemed personal unless you explicitly tell us it's ok.

If you want more info, see our privacy policy.