French Style Shrimp and Fennel Bisque

What does it include?

Ingredients

• 450 g tiger prawns
• 4 tablespoons olive oil
• 1 large onion
• 1 large fennel
• 2 carrots chopped
• 150ml dry white wine
• 1 tablespoon brandy
• 400 g chopped tomatoes
• 1 liter of fish broth
• 2 pinches of paprika
• 150ml Double Cream
• 8 Prawns

How to prepare it step by step?

Preparation

1. Peel the tiger prawns and reserve the bodies.
2. In a large frying pan, heat 4 tablespoons of olive oil and fry the prawn heads and shells for 5 minutes to extract flavor. Remove and reserve.
3. Add the chopped onion, fennel, and carrots to the pan, cooking for 10 minutes until the vegetables begin to soften.
4. Pour in the white wine and brandy, bubbling for 1 minute to evaporate the alcohol.
5. Add the chopped tomatoes, fish broth, and paprika. Cover and simmer for 30 minutes.
6. Puree the soup with a blender or food processor until smooth, then pass it through a fine sieve for a velvety texture.
7. Return the strained soup to a clean pan, add the prawns, and cook for 10 minutes. Blend again until creamy.
8. Add the double cream and heat gently without boiling. Adjust salt if necessary.
9. To serve, cook the 8 whole prawns in a little butter and garnish each bowl with them and fresh fennel fronds.