Prawn & Fennel Bisque

Summary

Side - France

Ingredients

• 8 Prawns
  Swaps (1)
• 4 tablespoons Olive oil
• 1 Onion (large)
• 2 Carrot (chopped)
• 2 pinches Paprika
• 1 Fennel (large)
• 150 ml Double Cream
  Swaps (3)
• 150 ml Dry White Wine
  Swaps (1)
• 1 tablespoon Brandy
• 400 g Chopped Tomatoes
• 1 l Fish Stock
  Swaps (1)
• 450 g Tiger Prawns

Instructions

1. 1

   Shell 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.

2. 2

   Blitz 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.

3. 3

   Tip 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.