Name: Prawn & Fennel Bisque
Yield: 4 servings
Cuisine: French
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

Side

4 servings

498 cal/serving

Instructions

Step 1

Shell the tiger prawns

Tiger Prawns

Step 2

Fry the prawn shells in the olive oil for about 5 minutes

Tiger PrawnsOlive Oil

Step 3

Add the onion, fennel and carrots and cook until softened (about 10 minutes)

OnionFennelCarrots

Step 4

Pour in the dry white wine and brandy and bubble hard for 1 minute

Dry White WineBrandy

Step 5

Add the chopped tomatoes, fish stock and paprika, cover and simmer for 30 minutes

Chopped TomatoesFish StockPaprika

Step 6

Chop the shelled prawns

Tiger Prawns

Step 7

Blitz the soup until very smooth and press it through a sieve into a bowl

Step 8

Return the sieved soup to a clean pan, add the chopped prawns and cook for 10 minutes, then blitz until smooth

Tiger Prawns

Step 9

Cool and chill or freeze as desired

Step 10

Gently reheat the soup in a pan with the double cream

Double Cream

Step 11

Cook the 8 prawns for garnish and spoon the soup into bowls, topping with the prawns and snipped fennel fronds

PrawnsFennel