Shrimp & Fennel Bisque

Ingredients

• 1 lbjumbo shrimp, shell-on; shells used for flavor
• 4 tbspolive oil
• 1onion, large, chopped
• 1fennel, large, chopped; fronds reserved for garnish
• 2carrots, chopped
• 2/3 cupdry white wine
• 1 tbspbrandy
• 14 ozchopped tomatoes, canned
• 4 cupsfish stock
• 2 pinchpaprika
• 2/3 cupheavy cream, for finishing
• 8shrimp, for garnish, cooked in butter before serving

Method

1. 1

   Shell the shrimp, reserving the shells. Fry the shells in the oil in a large pan over medium-high heat for about 5 minutes.

2. 2

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

3. 3

   Pour in the wine and brandy and bubble hard for 1 minute to drive off the alcohol. Add the tomatoes, fish stock, and paprika. Cover and simmer for 30 minutes.

4. 4

   Meanwhile, chop the shelled shrimp. Blend the soup as finely as possible with a stick blender, then press through a fine strainer into a bowl, working the mixture through firmly to achieve a velvety texture.

5. 5

   Return the bisque to a clean pan, add the chopped shrimp, and cook for 10 minutes. Blend again until completely smooth. The bisque can be chilled at this point for up to 1 day or frozen for 1 month.

6. 6

   To serve, reheat the bisque gently with the cream. Fry the 8 whole shrimp in a little butter for 2 to 3 minutes, until pink and opaque. Spoon the bisque into bowls and top with the shrimp and snipped fennel fronds.

Nutrition per serving