Name: Prawn & fennel bisque
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 8
Cuisine: French
Ingredients: 450g raw tiger prawn 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 tomato; 1l fish stock; 2 generous pinches paprika; 150ml pot double cream; 8 tiger prawns shelled, but tail tips left on (optional); fennel fronds (optional)

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Prawn & fennel bisque

Prawn & fennel bisque

Sara Buenfeld

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Serves 8

Easy

Prep: 30 mins

Cook: 55 mins

A star rating of 4.2 out of 5.27 ratingsRate

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A luxurious seafood soup that is rich in flavour, perfect for formal entertaining and low in calories too

Easily doubled

Easily halved

Freezable (Good for you)

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Ingredients

Nutrition

Units:

MetricUS

450g raw tiger prawn

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 tomato
1l fish stock
2 generous pinches paprika

To serve

150ml pot double cream
8 tiger prawns

shelled, but tail tips left on (optional)
fennel

fronds (optional)

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Nutrition: per serving

kcal120
fat6g
saturates1g
carbs7g
sugars6g
fibre3g
protein7g
salt1.17g

low

Method

step 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.
step 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.
step 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.

RECIPE TIPS

SARA SAYS...

'The prawn shells give a deep seafood flavour to this luxurious soup. It’s quite a rich dish, so serve in your smallest bowls.'

Recipe from Good Food magazine, December 2009

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A star rating of 4.2 out of 5.27 ratings

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