Prawn bisque with fennel

Prep: 30 mins
Cook: 55 mins
Prawn bisque with fennel
A luxurious soup rich in flavour, perfect for entertaining.

450g raw tiger prawns 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 tomatoes

1ltr fish stock

2 generous pinches paprika

To serve

150ml double cream

8 tiger prawns, shelled, but tail tips left on (optional)

Remove the shells from the prawns, then using a large pan fry the shells in the oil for about 5 minutes.

Add the onion, fennel and carrots and cook for 10 minutes until the vegetables begin to soften.

Pour in the wine and brandy, then boil hard for 1 minute then add the tomatoes, stock and paprika.

Cover and simmer for 30 minutes.

Roughly chop the prawns.

Blitz the soup in a food processor until it look smooth, then press through a sieve into a bowl.

Tip back into a clean pan, add the prawns and cook for 10 minutes, then blitz again until smooth.

Reheat in a pan with the cream.

Cook the 8 prawns with a little butter and spoon into bowls and top with the prawns.

Serves
8

Preparation Time
30 minutes

Cooking Time
55 minutes

Main ingredients
Dairy, Alcohol, Fish, Vegetables, Stock/Broth

Recipe Type
Soups

Level of Difficulty
Easy

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