Prawn & fennel bisque

Method 1

Ingredients

450g raw tiger prawn

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 tomato

1l fish stock

2 generous pinches paprika

To serve

150ml pot double cream

8 tiger prawns

shelled, but tail tips left on (optional)

fennel

fronds (optional)

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.

RECIPE TIPS

SARA SAYS...

'The prawn shells give a deep seafood flavour to this luxurious soup. It’s quite a rich dish, so serve in your smallest bowls.'

Method 2

Ingredients:

- 500g prawns, peeled and deveined

- 2 fennel bulbs, chopped

- 1 onion, chopped

- 2 garlic cloves, minced

- 1/2 cup heavy cream

- 4 cups seafood or vegetable stock

- 1/4 cup tomato paste

- 1/2 cup white wine

- 2 tbsp olive oil

- Salt and pepper to taste

- Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the chopped fennel, onion, and garlic. Cook until softened, about 5 minutes.

2. Add the prawns and cook until they turn pink, about 3-4 minutes.

3. Stir in the tomato paste and white wine, and cook for another 2 minutes.

4. Pour in the stock and bring to a simmer. Let it cook for about 15-20 minutes.

5. Use an immersion blender or regular blender to puree the soup until smooth.

6. Stir in the heavy cream and season with salt and pepper.

7. Serve hot, garnished with fresh parsley.

Comments

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