Prawn & Fennel Bisque
A classic French side from TheMealDB community kitchen — straightforward technique, real ingredients.
Origin
Categorized as French Side in TheMealDB. Original source: https://www.bbcgoodfood.com/recipes/71600/prawn-and-fennel-bisque
Ingredients
- 450 gTiger Prawns
- 4 tbsOlive Oil
- 1 largeOnion
- 1 largeFennel
- 2 choppedCarrots
- 150 mlDry White Wine
- 1 tbsBrandy
- 400 gChopped Tomatoes
- 1 LFish Stock
- 2 pinchesPaprika
- 150 mlDouble Cream
- 8Prawns
Instructions
- 01
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.
- 02
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.
- 03
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.
