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Originally from Themealdb
Prawn & Fennel Bisque
France side from TheMealDB, the open recipe collection. Originally published by bbcgoodfood.com.
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Ingredients
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450 g
Tiger Prawns
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4 tbs
Olive Oil
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1 large
Onion
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1 large
Fennel
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2 chopped
Carrots
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150 ml
Dry White Wine
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1 tbs
Brandy
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400 g
Chopped Tomatoes
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1 L
Fish Stock
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2 pinches
Paprika
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150 ml
Double Cream
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8
Prawns
Method
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1
Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins.
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2
Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften.
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3
Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika.
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4
Cover and simmer for 30 mins.
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5
Meanwhile, chop the prawns.
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6
Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl.
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7
Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
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8
Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth.
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9
You can make and chill this a day ahead or freeze it for 1 month.
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10
Thaw ovenight in the fridge.
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11
To serve, gently reheat in a pan with the cream.
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12
If garnishing, cook the 8 prawns in a little butter.
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13
Spoon into small bowls and top with the prawns and snipped fennel fronds.
