Prawn & Fennel Bisque

Ingredients

• 450 gShrimp
• 4 tbspOlive oil
• 1 pcsOnion
• 1 pcsFennel
• 2 pcsCarrot
• 150 mlWhite wine
• 1 tbspBrandy
• 400 gTomato
• 1000 mlFish broth
• 2 pinchBell pepper
• 150 mlCream
• 10 gButter

Instructions

1. 1

   Preparation

   • Shell the prawns: keep shells and heads aside, roughly chop the meat. Reserve 8 prawns for garnish.
   • Roughly chop the onion, fennel and carrots.
2. 2

   Build the base

   • Heat oil in a large pan. Fry the prawn shells (and heads) for about 5 minutes until colored and aromatic.
   • Add onion, fennel and carrots and soften for about 10 minutes.
3. 3

   Deglaze and simmer

   • Deglaze with white wine and brandy, boil hard for about 1 minute to burn off alcohol.
   • Add chopped tomatoes, fish stock and paprika. Cover and simmer gently for 30 minutes.
4. 4

   Blend and strain

   • Blend the soup very finely with a stick blender or food processor.
   • Pass through a fine sieve into a bowl, pushing thoroughly to get a velvety texture.
5. 5

   Finish

   • Return the strained soup to a clean pan, add the chopped prawn meat and cook 10 minutes until prawns are done.
   • Blend again until smooth, then reheat gently with the cream (do not boil).
6. 6

   Serve

   • Sear the reserved 8 prawns briefly in a little butter.
   • Ladle the bisque into bowls, top with the prawns and snipped fennel fronds.