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Prawn & fennel bisque

Prawn & fennel bisque

A star rating of 4.2 out of 5.23 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 8

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

  • Easily doubled
  • Easily halved
  • Freezable (Good for you)
Nutrition: per serving
low insalt1.17g


  • 450g raw tiger prawn in their shells
  • 4 tbsp olive oil
  • 1 large onion , chopped
  • 1 large fennel bulb , chopped, fronds reserved
  • 2 carrots , chopped
  • 150ml dry white wine
  • 1 tbsp brandy
  • 400g can chopped tomato
  • 1l fish stock
  • 2 generous pinches paprika

To serve

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


  • STEP 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.

  • STEP 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.

  • STEP 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.


'The prawn shells give a deep seafood flavour to this luxurious soup. It’s quite a rich dish, so serve in your smallest bowls.'

Recipe from Good Food magazine, December 2009

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A star rating of 4.2 out of 5.23 ratings

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