Prawn and Fennel Bisque
This luxurious French bisque is a sophisticated starter or soup course. The deep flavour comes from frying prawn shells with aromatic vegetables, then simmering with white wine, brandy and tomatoes. Blended and sieved for a silky texture, it is finished with cream. It can be prepared a day ahead, making it ideal for entertaining while remaining light.
Ingredients
- 450g raw tiger prawn 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 tomato
- 1l fish stock
- 2 generous pinches paprika
- 150ml pot double cream
- 8 tiger prawns shelled, but tail tips left on (optional)
- fennel fronds (optional)
Method
- Remove the shells from the prawns. Cook the shells in the oil in a large pan for about 5 mins. Put in the chopped onion, fennel and carrots, cooking for about 10 mins until they begin to soften. Add the wine and brandy, letting it bubble hard for about 1 min. Stir in the tomatoes, stock and paprika. Put a lid on and simmer for 30 mins. While this cooks, chop the prawn meat.
- Blend the soup thoroughly using a stick blender or food processor. Pass it through a sieve into a bowl, pressing the mixture through patiently to achieve a velvety consistency.
- Transfer the sieved soup back to a clean pan. Add the chopped prawns and cook for 10 mins, then blend once more until smooth. You can prepare this a day in advance and chill it, or freeze it for 1 month. Defrost it overnight in the fridge. To serve, warm it gently in a pan with the cream. For a garnish, cook the 8 whole prawns in a little butter. Ladle the bisque into bowls and top with the prawns and reserved fennel fronds.
Nutrition (per serving)
Calories120 kcal
Fat6 g
Saturates1 g
Carbs7 g
Sugars6 g
Fibre3 g
Protein7 g
Sodium468 mg
Salt1 g
Recipe details
Skill levelEasy
CategorySoup
Cuisinefrench
