Ingredients
- Tiger Prawns (450 g)
- Olive Oil (60 ml)
- Onion (1 large)
- Fennel (1 large)
- Carrots (2, chopped)
- Dry White Wine (150 ml)
- Brandy (15 ml)
- Chopped Tomatoes (400 g)
- Fish Stock (1 L)
- Paprika (2 pinches)
- Double Cream (150 ml)
- Prawns (8)
Instructions
Steps
- Remove the shells from the tiger prawns and heat olive oil in a large pan. Fry the shells for about 5 minutes.
- Add the onion, fennel, and chopped carrots to the pan and cook for around 10 minutes until the vegetables soften.
- Pour in the dry white wine and brandy, allowing it to bubble for 1 minute to evaporate the alcohol.
- Add chopped tomatoes, fish stock, and paprika. Cover the pan and let it simmer for 30 minutes.
- While the soup simmers, chop the prawns.
- After 30 minutes, blend the soup with a stick blender or in a food processor until smooth, then strain it through a sieve into a bowl for a velvety texture.
- Return the strained soup to a clean pan, add the chopped prawns, and cook for an additional 10 minutes.
- Blend the soup again until completely smooth.
- If desired, prepare the bisque in advance and refrigerate or freeze for later use. To serve, gently reheat and stir in the double cream. For garnishing, sauté the reserved prawns in butter and place them on top of the bisque along with some snipped fennel fronds.