FranceSide dish
Prawn & Fennel Bisque
This prawn and fennel bisque starts with a flavorful base, building on sautéed prawn shells and aromatic vegetables. After a good simmer, everything gets blitzed and sieved, which is key for that smooth, velvety texture. You'll add the fresh prawns and cream at the end, warming them through just before serving. It's a dish that can be made ahead, either chilled for a day or frozen for up to a month.
Method
3 steps · 19 min total
- 01
Sauté Prawn Shells and Vegetables
Start by shelling the prawns, setting the meat aside for later. In a large pan, heat the olive oil and fry the prawn shells for about 5 minutes, until they turn pink and fragrant.
Add the onion, fennel, and carrots and cook for about 10 minutes, until the vegetables begin to soften. Pour in the white wine and brandy, letting it bubble hard for about 1 minute to cook off the alcohol.
Stir in the chopped tomatoes, fish stock, and paprika. Cover the pan and simmer for 30 minutes. While the bisque simmers, chop the reserved prawns into bite-sized pieces.
