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Prawn & Fennel Bisque

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  • Tiger Prawns - 450g
  • Olive Oil - 4 tbs
  • Onion - 1 large
  • Fennel - 1 large
  • Carrots - 2 chopped
  • Dry White Wine - 150ml
  • Brandy - 1 tbs
  • Chopped Tomatoes - 400g
  • Fish Stock - 1L
  • Paprika - 2 pinches
  • Double Cream - 150ml
  • Prawns - 8


  • Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins.
  • Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften.
  • Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika.
  • Cover and simmer for 30 mins.
  • Meanwhile, chop the prawns.
  • 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.
  • Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth.
  • You can make and chill this a day ahead or freeze it for 1 month.
  • Thaw ovenight 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 and snipped fennel fronds.

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