Prawn & Fennel Bisque

Name: Prawn & Fennel Bisque
Prep time: 23 min
Cook time: 40 min
Total time: 63 min
Yield: 6 servings
Ingredients: 450 g Tiger Prawns; 4 tbs Olive Oil; 1 large Onion; 1 large Fennel; 2 chopped Carrots; 150 ml Dry White Wine; 1 tbs Brandy; 400 g Chopped Tomatoes; 1 L Fish Stock; 2 pinches Paprika; 150 ml Double Cream; 8 Prawns

63 min · Serves 6 · By TheMealDB Import

High Protein
Low Carb
France
Side
Soup
Warm
Seafood
Shellfish
Dinner
Lunch
Comfort Food

France, Side, Soup, Warm, Seafood, Shellfish

Adapted from bbcgoodfood.com

Ingredients

For 6 servings

450 gTiger Prawns
4 tbsOlive Oil
1 largeOnion
1 largeFennel
2 choppedCarrots
150 mlDry White Wine
1 tbsBrandy
400 gChopped Tomatoes
1 LFish Stock
2 pinchesPaprika
150 mlDouble Cream
8 Prawns

Method

Prep 23 min · Cook 40 min

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