Prawn & Fennel Bisque
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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
Instructions
- 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.
- 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.
- 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.
Imported from TheMealDB (https://www.themealdb.com). Original: https://www.bbcgoodfood.com/recipes/71600/prawn-and-fennel-bisque