French · Side
Prawn & Fennel Bisque
A luxurious French soup made by extracting maximum flavor from prawn shells, combined with fennel and vegetables in wine. This velvety bisque requires careful straining for its signature smooth texture and is finished with cream and fresh prawns.
The Method
Instructions
First things first, take your prawns and carefully shell them, making sure to save all those flavorful shells. Heat up some olive oil in a large pan over medium heat, then add the prawn shells. Fry them gently for about 5 minutes , stirring occasionally to coax out every bit of that lovely seafood flavor. You'll start to notice a rich aroma filling your kitchen, which is a great sign.
Next, add the chopped onion, sliced fennel, and diced carrots to the pan. Keep the heat at medium and cook the vegetables for around 10 minutes , stirring now and then. You want them to soften and become fragrant, but don't let them brown too much. This slow cooking helps build a wonderful base for your bisque.
Once your vegetables are looking tender, pour in the dry white wine and brandy. Turn the heat up a little so the liquid bubbles vigorously for about 1 minute . This step is really important because it drives off the alcohol while concentrating all those lovely flavors, leaving behind just the essence of the wine and brandy.
Now, stir in the chopped tomatoes, fish stock, and a good pinch of paprika to add a hint of warmth and depth to the bisque. Give everything a good mix, then cover the pan with a lid and let it simmer gently for about 30 minutes . This slow simmer allows all the flavors to meld beautifully.
While your bisque base is simmering away, take a moment to chop the shelled prawns into bite sized pieces. This will make sure they cook evenly when added later.
After the simmering time is up, it's time to make your soup silky smooth. Use a stick blender or a food processor to blitz the mixture as finely as you can. Don't rush this part; you want to break down every bit of the vegetables and shells to release all that flavor.
Once blended, pour the soup through a fine sieve into a bowl. Here's where a bit of patience really pays off , gently press and work the mixture through the sieve to remove any stubborn bits. This step gives your bisque that luxuriously velvety texture that's so satisfying on the palate.
Tip the strained bisque back into a clean pan, then add the chopped prawns you prepared earlier. Cook everything together for about 10 minutes over a gentle heat. This lets the prawns soak up the flavors and become tender without overcooking.
Give the bisque one more blitz with the stick blender to make it completely smooth and creamy. At this point, you can make your bisque ahead of time and chill it in the fridge for up to a day, or freeze it for up to a month. If freezing, be sure to thaw it overnight in the fridge before reheating.
When you're ready to serve, gently warm the bisque in a pan and stir in the double cream to add richness and a beautiful silky finish. For a lovely garnish, quickly cook 8 whole prawns in a little butter until they turn pink and just start to caramelize. Then, ladle the bisque into small bowls, place the buttery prawns on top, and sprinkle with some snipped fennel fronds for a fresh, aromatic touch.
This bisque is the perfect mix of comforting and elegant, with layers of flavor that really sing together. Serve it up with some crusty bread and enjoy every spoonful!
Next, add the chopped onion, sliced fennel, and diced carrots to the pan. Keep the heat at medium and cook the vegetables for around 10 minutes , stirring now and then. You want them to soften and become fragrant, but don't let them brown too much. This slow cooking helps build a wonderful base for your bisque.
Once your vegetables are looking tender, pour in the dry white wine and brandy. Turn the heat up a little so the liquid bubbles vigorously for about 1 minute . This step is really important because it drives off the alcohol while concentrating all those lovely flavors, leaving behind just the essence of the wine and brandy.
Now, stir in the chopped tomatoes, fish stock, and a good pinch of paprika to add a hint of warmth and depth to the bisque. Give everything a good mix, then cover the pan with a lid and let it simmer gently for about 30 minutes . This slow simmer allows all the flavors to meld beautifully.
While your bisque base is simmering away, take a moment to chop the shelled prawns into bite sized pieces. This will make sure they cook evenly when added later.
After the simmering time is up, it's time to make your soup silky smooth. Use a stick blender or a food processor to blitz the mixture as finely as you can. Don't rush this part; you want to break down every bit of the vegetables and shells to release all that flavor.
Once blended, pour the soup through a fine sieve into a bowl. Here's where a bit of patience really pays off , gently press and work the mixture through the sieve to remove any stubborn bits. This step gives your bisque that luxuriously velvety texture that's so satisfying on the palate.
Tip the strained bisque back into a clean pan, then add the chopped prawns you prepared earlier. Cook everything together for about 10 minutes over a gentle heat. This lets the prawns soak up the flavors and become tender without overcooking.
Give the bisque one more blitz with the stick blender to make it completely smooth and creamy. At this point, you can make your bisque ahead of time and chill it in the fridge for up to a day, or freeze it for up to a month. If freezing, be sure to thaw it overnight in the fridge before reheating.
When you're ready to serve, gently warm the bisque in a pan and stir in the double cream to add richness and a beautiful silky finish. For a lovely garnish, quickly cook 8 whole prawns in a little butter until they turn pink and just start to caramelize. Then, ladle the bisque into small bowls, place the buttery prawns on top, and sprinkle with some snipped fennel fronds for a fresh, aromatic touch.
This bisque is the perfect mix of comforting and elegant, with layers of flavor that really sing together. Serve it up with some crusty bread and enjoy every spoonful!
Pairs Well With
