Prawn & fennel bisque
A luxurious seafood soup that is rich in flavour, perfect for formal entertaining and low in calories too
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Prep:30 mins
Cook:55 mins
- Serves 8
- Easy
Nutrition per serving
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kcal 120
-
fat 6g
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saturates 1g
-
carbs 7g
-
sugars 6g
-
fibre 3g
-
protein 7g
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salt 1.17g
Ingredients
- 450g raw tiger prawns 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 tomatoes
- 1l fish stock
- 2 generous pinches paprika
- 150ml pot double cream
- 8 tiger prawns, shelled, but tail tips left on (optional)
- fennel fronds (optional)
Tip
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.'
Method
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.
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.
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.
