Prawn & Fennel Bisque

Ingredients

• 450 gtiger prawns, shell-on; shells used for flavour
• 4 tbspolive oil
• 1onion, large
• 1fennel, large, fronds reserved for garnish
• 2carrots, chopped
• 150 mldry white wine
• 1 tbspbrandy
• 400 gchopped tomatoes, canned
• 1 lfish stock
• 2 pinchpaprika
• 150 mldouble cream, for finishing
• 8prawns, for garnish, cooked in butter before serving

Method

1. 1

   Shell the prawns, reserving the shells. Fry the shells in the oil in a large pan over medium-high heat for about 5 minutes.

2. 2

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

3. 3

   Pour in the wine and brandy and bubble hard for 1 minute to drive off the alcohol. Add the tomatoes, fish stock, and paprika. Cover and simmer for 30 minutes.

4. 4

   Meanwhile, chop the shelled prawns. Blend the soup as finely as possible with a stick blender, then press through a fine sieve into a bowl, working the mixture through firmly to achieve a velvety texture.

5. 5

   Return the bisque to a clean pan, add the chopped prawns, and cook for 10 minutes. Blend again until completely smooth. The bisque can be chilled at this point for up to 1 day or frozen for 1 month.

6. 6

   To serve, reheat gently with the cream. Cook 8 whole prawns in a little butter. Spoon the bisque into bowls and top with the sautéed prawns and snipped fennel fronds.