Prawn & fennel bisque


  1. Step 1 450g raw tiger prawn in their shells
  2. Step 2 4 tbsp olive oil
  3. Step 3 1 large onion , chopped
  4. Step 4 1 large fennel bulb , chopped, fronds reserved
  5. Step 5 2 carrots , chopped
  6. Step 6 150ml dry white wine
  7. Step 7 1 tbsp brandy
  8. Step 8 400g can chopped tomato
  9. Step 9 1l fish stock
  10. Step 10 2 generous pinches paprika
  11. Step 11 150ml pot double cream
  12. Step 12 8 tiger prawns , shelled, but tail tips left on (optional)
  13. Step 13 fennel fronds (optional)
Prawn & fennel bisque
Calories: 120 Carbohydrate: 7 g Protein: 7 g Fat: 6 g
Cook time: 85 minutes Prep time: 30 minutes Total time: 115 minutes Servings: 8


Soup Starter french Bisque Brandy carrot carrot Chopped tomato Chopped tomato Christma Dinner party Double cream Dry white wine Fennel Fish stock Frond Make Ahead onion onion Paprika Prawn Sara Buenfeld Seafood Soup Starter Tiger prawn Tiger prawn


  1. 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.
  2. 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.
  3. 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.