Prawn & Fennel Bisque
This velvety prawn and fennel bisque is a celebration of coastal flavors, where sweet, briny prawns meet the crisp, anise-like brightness of fennel in a luscious, smooth broth. The dish strikes a perfect balance—creamy yet light, with tender prawns that melt in the mouth and a subtle herbal depth that lingers. Worth the effort for its restaurant-worthy finish, this bisque is a comforting yet sophisticated choice for any seafood lover looking to elevate a simple meal into something truly memorable.
Ingredients
- Tiger Prawns450g
- Olive Oil4 tbs
- Onion1 large
- Fennel1 large
- Carrots2 chopped
- Dry White Wine150ml
- Brandy1 tbs
- Chopped Tomatoes400g
- Fish Stock1L
- Paprika2 pinches
- Double Cream150ml
- Prawns8
Nutrition
Directions
- 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. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
- 2
Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
- 3
Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.
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