Prawn & Fennel Bisque

Steps

1. 1
   Step 1:

   Shell the tiger prawns.

2. 2
   Step 2:

   Fry the prawn shells in the olive oil in a large pan for about 5 minutes.

   5 min
3. 3
   Step 3:

   Add the onion, fennel, and carrots, and cook for about 10 minutes until the vegetables start to soften.

   10 min
4. 4
   Step 4:

   Pour in the dry white wine and brandy.

5. 5
   Step 5:

   Boil hard for about 1 minute to drive off the alcohol.

   1 min
6. 6
   Step 6:

   Add the chopped tomatoes, fish stock, and paprika.

7. 7
   Step 7:

   Cover and simmer for 30 minutes.

   30 min
8. 8
   Step 8:

   Meanwhile, chop the tiger prawns.

9. 9
   Step 9:

   Blend the soup as finely as possible with a stick blender or food processor.

10. 10
    Step 10:

    Press the soup through a sieve into a bowl, working the mixture through thoroughly for a velvety texture.

11. 11
    Step 11:

    Return the soup to a clean pan, add the chopped tiger prawns, and cook for 10 minutes.

    10 min
12. 12
    Step 12:

    Blend again until smooth.

13. 13
    Step 13:

    You can make and chill the bisque a day ahead, or freeze it for up to 1 month.

14. 14
    Step 14:

    Thaw overnight in the fridge.

15. 15
    Step 15:

    To serve, gently reheat the bisque in a pan with the double cream.

16. 16
    Step 16:

    If garnishing, cook the 8 prawns in a little butter.

17. 17
    Step 17:

    Spoon into small bowls and top with the prawns and snipped fennel fronds.