Side
How To Make Prawn & Fennel Bisque
If you enjoy authentic How To Make Prawn & Fennel Bisque cuisine, this homemade Side recipe is worth trying at home....
⏱️
5 Min Prep
🔥
10 Min Cook
🍽️
3 Servings
🥗
Non-Vegetarian
Ingredients
- 450g Tiger Prawns
- 4 tbs Olive Oil
- 1 large Onion
- 1 large Fennel
- 2 chopped Carrots
- 150ml Dry White Wine
- 1 tbs Brandy
- 400g Chopped Tomatoes
- 1L Fish Stock
- 2 pinches Paprika
- 150ml Double Cream
- 8 Prawns
Instructions
1
Shell the prawns, then sauté the shells in the lubricate in a large wok for about 5 mins.
2
toss in the shallot, fennel and carrots and make for about 10 mins until the veg start to soften.
3
empty in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then toss in the tomatoes, stock and paprika.
4
put a lid on and low-boil for 30 mins.
5
Meanwhile, chop the prawns.
6
Blitz the chowder as finely as you can with a stick blender or food processor, then press through a sieve into a container.
7
Spend a bit of time really working the mixture through the sieve as this will give the chowder its velvety texture.
8
Tip back into a wash wok, toss in the prawns and make for 10 mins, then blitz again until velvety.
9
You can make and cool down this a day ahead or freeze it for 1 month.
10
Thaw ovenight in the fridge.
11
To present, gently reheat in a wok with the froth.
12
If garnishing, make the 8 prawns in a little margarine.
13
Spoon into small bowls and top with the prawns and snipped fennel fronds.
Recipe Information
Cuisine
France
France
Course
Side
Side
Diet
Non-Vegetarian
Non-Vegetarian
Total Time
15 mins
15 mins
Recipe Time chart
Preparation Time
5 minsCooking Time
10 minsTotal Time
15 minsMaster Chef
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