Prawn & Fennel Bisque

• Tiger Prawns1 lb
• Olive Oil4 tbs
• Onion1 large
• Fennel1 large
• Carrots2 chopped
• Dry White Wine10 tbsp
• Brandy1 tbs
• Chopped Tomatoes1 lb
• Fish Stock4¼ cups
• Paprika2 pinches
• Double Cream10 tbsp
• Prawns8

Instructions

1. 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.

2. 2

   Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika.

3. 3

   Cover and simmer for 30 mins. Meanwhile, chop the prawns.

4. 4

   Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl.

5. 5

   Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.

6. 6

   Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth.

7. 7

   You can make and chill this a day ahead or freeze it for 1 month.

8. 8

   Thaw ovenight in the fridge.

9. 9

   To serve, gently reheat in a pan with the cream.

10. 10

    If garnishing, cook the 8 prawns in a little butter.

11. 11

    Spoon into small bowls and top with the prawns and snipped fennel fronds.