Prawn & Fennel Bisque

Instructions

1. 1

   Remove Prawn Shells and Sauté

   5 min

   Begin by carefully peeling the shells off the tiger prawns, setting the meat aside for later use. In a large pan, heat olive oil over medium heat, then add the shells and sauté them for about 5 minutes. Look for the shells to turn a light golden color and release a seafood aroma, which will help extract their flavors.

2. 2

   Sauté Vegetables

   26 min

   Next, incorporate the chopped onion, fennel, and carrots into the pan with the prawn shells. Continue to cook these vegetables for approximately 10 minutes, stirring occasionally, until they soften and the onion becomes translucent. The vegetables should be tender but not browned, creating a flavorful base for the bisque.

3. 3

   Deglaze with Wine and Brandy

   5 min

   Pour in the dry white wine and brandy into the pan, stirring to deglaze any bits stuck to the bottom. Allow this mixture to come to a boil and let it bubble for about 1 minute; this will help evaporate the alcohol, leaving behind a depth of flavor in the bisque.

4. 4

   Add Tomatoes and Stock

   1 min

   Stir in the chopped tomatoes, fish stock, and a couple of pinches of paprika to the pan. After mixing well, cover the pan and reduce the heat to low, allowing the mixture to simmer gently for 30 minutes; this will meld the flavors beautifully.

5. 5

   Chop Prawns

   13 min

   While the soup is simmering, take this time to chop the reserved prawns into bite-sized pieces. This will ensure they cook quickly and evenly when added later, enhancing the texture of the bisque.

6. 6

   Blend and Strain Soup

   10 min

   After 30 minutes of simmering, carefully blend the soup using a stick blender or transfer it to a food processor for a smoother consistency. Once blended, strain the soup through a fine sieve into a bowl to achieve a velvety texture, pressing gently to extract all the liquid.

7. 7

   Cook Prawns in Soup

   25 min

   Return the strained bisque to a clean saucepan and add the chopped prawns. Cook over medium heat for an additional 10 minutes, or until the prawns are opaque and tender, ensuring they do not overcook and become rubbery.

8. 8

   Final Blend for Smoothness

   5 min

   Blend the soup once more until it is completely smooth and uniform. This final blending will ensure that the bisque has a luxurious texture, perfect for serving.

9. 9

   Prepare for Serving

   If you wish to make the bisque ahead of time, you can refrigerate or freeze it for future use. To serve, gently reheat the bisque, then stir in the double cream for added richness. For garnish, sauté the reserved prawns in butter until just cooked and place them atop the bisque, finishing with some snipped fennel fronds for a fresh touch.

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