Prawn & Fennel Bisque

Name: Prawn & Fennel Bisque
Prep time: 25 min
Cook time: 55 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: France
Ingredients: 1 lb tiger shrimps; ¼ cup olive oil; 1 onion; 1 fennel; 2 carrots; ½ cup + 2 tbsp dry white wine; 1 tbsp brandy; 14 oz chopped tomatoes; 4 ¼ cups fish stock; 2 paprikas; ½ cup + 2 tbsp heavy cream; 8 shrimps

A France snack made with seafood. Ready in about 1 hour 20 minutes. Difficulty: medium.

25 minPrep (about)
55 minCook (about)
1 hr 20 minTotal time
4Servings
MediumDifficulty

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Ingredients

How many people?

− 5 people +

Changed from 4 to 5 people · Back to 4

Main ingredients

1.2 lb tiger shrimps Shopping tip: Jumbo shrimp, raw (UK: king prawns). Frozen works.
10 shrimps Shopping tip: Shrimp (UK: prawns). Raw or frozen works.

Fresh & other

1 onion
1 fennel
3 carrots
¾ cup + 2 tsp dry white wine
1 ½ tbsp brandy
1.1 lb chopped tomatoes Shopping tip: Canned diced tomatoes (14.5 oz can = about 1¾ cups).
5 ¼ cups fish stock Shopping tip: Seafood stock or clam juice (near the canned fish). Chicken broth works.
¾ cup + 2 tsp heavy cream Shopping tip: Heavy cream or heavy whipping cream (UK: double cream).

Sauces & oils

¼ cup + 1 tbsp olive oil

Spices & seasonings (1): paprikas

3 paprikas

How to make it

Steps in our own plain words.

Shell the prawns.
Fry your shells in the oil in a big pan for about 5 mins.
Add the onion, fennel and carrots.
Cook for around 10 mins till the veg start to soften.
Pour in your wine and brandy, bubble hard for around 1 min to drive off the alcohol.
Add the tomatoes, stock and paprika.
Cover.
Simmer for 30 mins.
While that cooks, chop the prawns.
Blitz your soup as finely as you can using a stick blender or food processor.
Press through a sieve into a bowl.
Spend a bit of time working the mix through your sieve as this will give your soup its velvety texture.
Tip back into a clean pan.
Add the prawns.
Cook for 10 mins.
Blitz again until smooth, make.
Chill this day ahead or freeze it.
Keep going for 1 month.
Thaw ovenight in the fridge.
Reheat in a pan with the cream.
If garnishing, heat the 10 prawns in a little butter.
Spoon into small bowls.
Top using the prawns and snipped fennel fronds.