Prawn & Fennel Bisque

Side · France classic.

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

Method

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

More France recipes

• Coq au Vin
• Ratatouille
• Croissants
• Bœuf Bourguignon
• Quiche Lorraine
• French Onion Soup