Prawn and fennel bisque
This smooth and creamy seafood soup made with saffron and fennel makes an impressive starter or light supper.
Ingredients
- 30g/1oz butter
- 2 onions, finely chopped
- 1 garlic clove, sliced
- 1 carrot, chopped
- 1 fennel bulb, chopped
- 1.5 litres/2½ pints fish stock
- 125ml/4fl oz dry white wine
- 3 saffron strands, soaked in 2 tbsp water
- 2 tbsp tomato purée
- ½ tsp freshly chopped thyme
- 350g/12oz raw prawns, shelled and deveined, plus 4 prawns with tails on (optional garnish)
- 100ml/3fl oz cream
- 2 tbsp freshly chopped dill, to garnish
- salt and freshly ground black pepper
Method
Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more.
Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time.
Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes.
Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan.
Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute.
If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink.
Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately.