Prawn & Fennel Bisque

Name: Prawn & Fennel Bisque
Cuisine: France
Ingredients: 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

Soup · Warm · Seafood · Shellfish

Prawn & Fennel Bisque is a side recipe from French. It uses 12 ingredients, including tiger prawns, olive oil, onion, fennel, carrots, dry white wine and more. The method is broken into 3 steps with measured ingredients.

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Method

1
Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
2
Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
3
Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.