Prawn & fennel bisque

• raw tiger prawn↗450g g

  in their shells

• olive oil↗4 tbsp tbsp
• large onion↗1

  chopped

• large fennel bulb↗1

  chopped, fronds reserved

• carrots↗2

  chopped

• dry white wine↗150ml ml
• brandy↗1 tbsp tbsp
• can chopped tomato400g g
• fish stock↗1l l
• paprika↗2 generous pinches
• pot double cream↗150ml ml
• tiger prawns↗8

  shelled, but tail tips left on (optional)

• fennel↗

  fronds (optional)

Step-by-step instructions

1. 1

   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.

2. 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. 3

   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.