Prawn & Fennel Bisque
With a luxurious seafood base and a touch of aromatic fennel, this creamy shrimp bisque is a delight for the senses. Fresh ingredients and a hint of brandy infuse rich flavors into this velvety soup, making it an elegant dish perfect for a special occasion or a cozy night in.
— Constant Cookbook
Ingredients
- 450g raw tiger prawns in their shells
- 4 tbsp olive oil
- 1 large onion , chopped
- 1 large fennel bulb , chopped, fronds reserved
- 2 carrots , chopped
- 150ml dry white wine
- 1 tbsp brandy
- 400g can chopped tomatoes
- 1l fish stock
- 2 generous pinches paprika
- 150ml pot double cream
- 8 tiger prawns , shelled, but tail tips left on (optional)
- fennel fronds (optional)
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.
Cook Time
55M
Prep Time
PT30M
Yield
Serves 8
Nutrition
- Calories: 120 calories
- Fat Content: 6 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 7 grams carbohydrates
- Sugar Content: 6 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 1.17 milligram of sodium
Comments
No comments found.