Side
Prawn & Fennel Bisque Recipe At Home
Learn how to prepare Prawn & Fennel Bisque Recipe At Home with this simple recipe. Perfect for Side and ideal for France lovers....
⏱️
19 Min Prep
🔥
21 Min Cook
🍽️
6 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 skillet-fry the shells in the cooking oil in a large skillet for about 5 mins.
2
toss in the shallot, fennel and carrots and prepare 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
seal and stew for 30 mins.
5
Meanwhile, chop the prawns.
6
Blitz the bouillon 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 bouillon its velvety texture.
8
Tip back into a wipe down skillet, toss in the prawns and prepare for 10 mins, then blitz again until creamy.
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 enjoy, gently reheat in a skillet with the dairy reduction.
12
If garnishing, prepare the 8 prawns in a little dairy spread.
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
40 mins
40 mins
Recipe Time chart
Preparation Time
19 minsCooking Time
21 minsTotal Time
40 minsMaster Chef
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