- 450g raw tiger prawn in their shells
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 large onion, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 large fennel bulb, chopped, fronds reserved
Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…
- 2 carrot, chopped
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 150ml dry white wine
- 1 tbsp brandy
Brandy is a distilled spirit made from virtually any fermented fruit or starchy vegetable.…
- 400g can chopped tomato
- 1l fish stock
- 2 generous pinches paprika
A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…
- 150ml pot double cream
- 8 tiger prawn, shelled, but tail tips left on (optional)
- fennel fronds (optional)
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.
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.
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.
'The prawn shells give a deep seafood flavour to this luxurious soup. It’s quite a rich dish, so serve in your smallest bowls.'