This recipe is devised by Paul Watters – author of “Simple Tasty Healthy by PW”
1 ¼ pounds of whole prawns (keep a few back for garnish)
4 tablespoons of butter
4 tablespoons of plain flour
2 tablespoons of tomato purée
1 carrot (peeled and roughly chopped)
1 large onion (peeled and roughly chopped)
1 large fennel bulb (chopped with fronds reserved for garnish)
2 bay leaves
2 cans of 250g chopped tomatoes
½ glass of dry white wine
¼ cup of brandy
1 litre of seafood/chicken stock (chefs tip: chicken stock in seafood dishes is lush)
½ cup of light cream
Shell the prawns and keep the shells in a large bowl. Cover and leave in the fridge.
Heat a large saucepan over a medium heat, add 3 tablespoons of butter and fry the shells for 5-10 mins ensuring they have enough colour on them. Remove to a bowl and set aside.
Melt the remaining butter and fry the carrot, onion and fennel along with the bay leaf until completely softened.
Increase the heat and add white wine and brandy allowing it to reduce.
Remove from the heat and mix in the flour, tomato purée until a paste has formed, add shells and mix well.
Add chopped tomatoes and stock, bring to the boil and simmer for 25 minutes.
Transfer the mix to a food processor and process until smooth.
Pass through a fine sieve and bring back to the heat, add half of the cream to a steady simmer.
While waiting for the bisque, fry off the remaining prawns in a little butter, season with salt and black pepper.
Additionally season the soup and serve in large heated bowls, drizzle a little of the cream around the bowl.
Place the cooked prawns on top and garnish with the fronds of the fennel or freshly picked parsley and enjoy!
For more of Pauls recipes and foodie tips, visit his Facebook page: https: https://www.facebook.com/Paulwattersfood or email: paulwatters35@gmail.com