Prawn & fennel bisque
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 450g raw tiger prawnin their shells
- 4 tbsp olive oil
- 1 large onionchopped
- 1 large fennel bulbchopped, fronds reserved
- 2 carrotschopped
- 150ml dry white wine
- 1 tbsp brandy
- 400g can chopped tomato
- 1l fish stock
- 2 generous pinches paprika
To serve
- 150ml pot double cream
- 8 tiger prawnsshelled, but tail tips left on (optional)
- fennelfronds (optional)
Nutrition: per serving
- kcal120
- fat6g
- saturates1g
- carbs7g
- sugars6g
- fibre3g
- protein7g
- salt1.17glow
Method
step 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.
step 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.
step 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.
