Prawn & Fennel Bisque
Silky coral bisque deepened with prawn shells, fennel and brandy — French shellfish luxury.
- Total
- 25 min
- Serves
- 4
An elegant French shellfish soup: prawn shells simmered into a deep stock, then blended with fennel, tomato, brandy and cream into a silky, coral-colored bisque. Finished with whole prawns, it's restaurant-grade luxury that rewards the effort of the stock. Rich, smooth and aromatic — a starter that announces a special meal.
Ingredients
- 450g Tiger Prawns
- 4 tbs Olive Oil
- 1 large Onion
- 1 large Fennel
- 2 chopped Carrots
- 150ml Dry White Wine
- 1 tbs Brandy
- 400g Chopped Tomatoes
- 1L Fish Stock
- 2 pinches Paprika
- 150ml Double Cream
- 8 Prawns
Instructions
- 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.
- 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.
- 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.
Nutrition (per serving)
- Calories
- 440
- Protein
- 26 g
- Fat
- 30 g
- Carbs
- 16 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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