Prawn & fennel bisque

Prawn & fennel bisque

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(22 ratings)

Prep: 30 mins Cook: 55 mins

Easy

Serves 8

A luxurious seafood soup that is rich in flavour, perfect for formal entertaining and low in calories too

Nutrition and extra info

  • Good for you
  • Easily doubled / halved

Nutrition: per serving

  • kcal120
  • fat6g
  • saturates1g
  • carbs7g
  • sugars6g
  • fibre3g
  • protein7g
  • salt1.17g
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Ingredients

  • 450g raw tiger prawn in their shells
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 large fennel bulb, chopped, fronds reserved
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate - its strong aniseed flavour…

  • 2 carrots, chopped
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 150ml dry white wine
  • 1 tbsp brandy
    Brandy

    Brandy

    bran-dee

    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
    Paprika

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

To serve

  • 150ml pot double cream
  • 8 tiger prawns, shelled, but tail tips left on (optional)
  • fennel fronds (optional)

Method

  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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Comments, questions and tips

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richbreckell
23rd Oct, 2010
What was the consensus, remove the shells before blitzing?
tanyah
8th Apr, 2010
5.05
Delicious rich flavour, quite a lot of effort putting it through the sieve but you really do get a lovely velvety texture
motheroftwoboys
10th Dec, 2009
I am going to make this on Saturday but assumed you would take out the shells after the first 10 minutes and before adding the veg. otherwise when you "blitz" it all the prawn shells would be included.
jen_gunn
9th Dec, 2009
I want to try this as the christmas starter, do you remove the prawn shells before pushing it through the sieve?

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