European 25 min

Prawn & Fennel Bisque

Name: Prawn & Fennel Bisque
Total time: 25 min
Yield: 2 servings
Cuisine: European
Ingredients: 450g Tiger Prawns; 4 tbs Olive Oil; 1 large Onion; 1 large Fennel; 2 chopped Carrots; 150ml Dry White Wine; 1 tbs Brandy; 400g Chopped Tomatoes; 1L Fish Stock; 2 pinches Paprika; 150ml Double Cream; 8 Prawns

soupwarmseafoodshellfishsidehealthy

Ingredientsfor 2

450

Cal

35g

Protein

20g

Carbs

30g

Fat

1450g Tiger Prawns
24 tbs Olive Oil
31 large Onion
41 large Fennel
52 chopped Carrots
6150ml Dry White Wine
71 tbs Brandy
8400g Chopped Tomatoes
91L Fish Stock
102 pinches Paprika
11150ml Double Cream
128 Prawns

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Instructions

1
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.
2
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.
3
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.