HOW TO PREPARE PRAWN & FENNEL BISQUE!
OCEAN CATCH PREMIUM AUSTRALIAN X-LARGE TIGER PRAWNS (6-8 PRAWNS PER 500G, 14CM LONG)
Preparation Time: 30 mins / Cook Time: 55 mins / Serving: 8
1 x OCEAN CATCH PREMIUM AUSTRALIAN X-LARGE TIGER PRAWNS (6-8 PRAWNS PER 500G, 14CM LONG)
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
150ml pot double cream
1 x OCEAN CATCH PREMIUM AUSTRALIAN X-LARGE TIGER PRAWNS (6-8 PRAWNS PER 500G, 14CM LONG) shelled, but head & tail tips left on (optional)
1. Shell the prawns, Add oil in a large pan fry the shells for 5 minutes then add the onion, fennel & carrots & cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, boil for about 1 min to drive off the alcohol, then add the tomatoes, stock & paprika. Cover & 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 & cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead. Thaw overnight 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 & snipped fennel cuttings.