Prawn and Fennel Bisque

Method

1. 01

   Heat 1 tbsp olive oil in a saucepan over medium-high heat. Cook reserved shrimp shells for 5 minutes until pink and fragrant. Add fish stock, bring to a simmer and cook over low heat for 20 minutes. Strain through a fine sieve, pressing the shells, then discard them.

2. 02

   Meanwhile, heat 1 tbsp olive oil in a soup pot over medium heat. Cook onion, fennel bulb and carrots for 10 minutes until softened. Add dry white wine and brandy and simmer for 3 minutes.

3. 03

   Add tomatoes, strained shell broth, paprika, salt and black pepper. Cover and simmer over medium-low heat for 20 minutes until vegetables are very tender.

4. 04

   Reserve 6 shrimp for garnish. Chop the remaining shrimp, add to the soup and simmer for 3 minutes until opaque. Blend with an immersion blender until smooth, then stir in heavy cream and warm over low heat for 2 minutes.

5. 05

   Heat remaining olive oil in a skillet over medium heat. Cook reserved shrimp for 2 minutes per side until opaque and 145°F. Ladle bisque into bowls and top each with a shrimp and reserved fennel fronds.