Step 1 of 6
Prawn & Fennel Bisque
Shell the prawns, reserving the shells. Fry the shells in the oil in a large pan over medium-high heat for about 5 minutes.
Step 2
Add the onion, fennel, and carrots. Cook for about 10 minutes until the vegetables begin to soften.
Step 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.
Step 4
Meanwhile, chop the shelled prawns. Blend the soup as finely as possible with a stick blender, then press through a fine sieve into a bowl, working the mixture through firmly to achieve a velvety texture.
Step 5
Return the bisque to a clean pan, add the chopped prawns, 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.
Step 6
To serve, reheat gently with the cream. Cook 8 whole prawns in a little butter. Spoon the bisque into bowls and top with the sautéed prawns and snipped fennel fronds.
