Prawn & Fennel Bisque
A silky French-inspired prawn and fennel bisque with rich shell-based stock, tender vegetables and a touch of cream — comforting, elegant and full of seafood flavour.
Servings
4
Difficulty
Easy
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Ingredients
main
- tiger prawns (with shells)
- tbsp olive oil
- pcs onion
- pcs fennel
- pcs carrots (chopped)
- ml dry white wine
- tbsp brandy
- g chopped tomatoes
- l fish stock
- pinch paprika
- ml double cream
- pcs prawns (to garnish, cooked)
Directions
- Shell the prawns and reserve shells
- Fry the shells in olive oil in a large pan about 5 minutes
- Add onion, fennel and carrots and cook about 10 minutes until softened
- Pour in white wine and brandy and bubble hard about 1 minute to evaporate alcohol
- Add chopped tomatoes, fish stock and paprika, cover and simmer 30 minutes
- Meanwhile chop the shelled prawns
- Blitz the soup with a stick blender or food processor until very smooth
- Pass the soup through a sieve into a bowl, pressing well to achieve a velvety texture
- Return sieved soup to a clean pan, add chopped prawns and cook 10 minutes
- Blitz again until smooth
- Can be chilled a day ahead or frozen up to 1 month; thaw overnight in fridge
- Gently reheat with double cream before serving
- If using garnish, cook reserved 8 prawns in a little butter and spoon on top, garnish with snipped fennel fronds