Deliciously Creamy Prawn & Fennel Soup

Step 1: Prepare the Prawns and Vegetables
Shell the prawns and set them aside. Heat 4 tbsp olive oil in a large pan. Add the prawn shells and fry them for about 5 minutes to release their flavour. Next, add the chopped onion, fennel, and carrots. Cook for about 10 minutes, stirring occasionally, until the vegetables begin to soften.

Step 2: Deglaze and Add Liquids
Pour in the dry white wine and brandy. Let the mixture bubble for about 1 minute to allow the alcohol to cook off. Then add the chopped tomatoes, fish stock, and paprika. Cover the pan and simmer for 30 minutes to allow the flavours to develop.

Step 3: Blend and Strain the Soup
While the soup is simmering, chop the shelled prawns into small pieces. After the 30 minutes of simmering, blitz the soup using a stick blender or in a food processor until it's as finely blended as possible. Then press the mixture through a sieve into a clean bowl, working it through with a spoon to achieve a silky, velvety texture.

Step 4: Add Prawns and Finish the Soup
Return the strained soup to a clean pan and stir in the chopped prawns. Cook for an additional 10 minutes until the prawns are tender and cooked through. Once the prawns are ready, blitz the soup again to make it extra smooth.

Step 5: Make Ahead and Reheat
At this point, the bisque can be made ahead of time. Allow it to cool and refrigerate for up to 1 day, or freeze for up to 1 month. To reheat, gently warm the soup in a pan with the 150ml of double cream until hot and smooth.

Step 6: Serve and Garnish
For a finishing touch, if you're using the optional 8 prawns for garnish, cook them in a little butter until golden. Spoon the bisque into small bowls and top with the cooked prawns and a sprinkling of fresh fennel fronds. Serve immediately.

Tip:
Sara says...
The prawn shells give a deep, rich seafood flavour to this luxurious soup. It’s quite rich, so serve in small bowls for an elegant presentation.