Prawn & Fennel Bisque

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.

Pour the sieved bisque back into a clean pan. Add the chopped prawns and cook for another 10 minutes, then blitz again with the stick blender until the soup is completely smooth.

This bisque can be made ahead: chill it for up to a day or freeze for 1 month. Thaw frozen bisque overnight in the fridge.

To serve, gently reheat the bisque in a pan, stirring in the double cream until warmed through. If you're garnishing, quickly cook the 8 whole prawns in a little butter until pink. Ladle the bisque into small bowls and top with the cooked prawns and snipped fennel fronds.