Prawn fennel bisque
Ingredients
- 450g raw tiger prawn in their shells
- 4 tbsp olive oil
- 1 large onion, chopped
- 1 large fennel bulb, chopped, fronds reserved
- 2 carrots, chopped
- 150ml dry white wine
- 1 tbsp brandy
- 400g can chopped tomato
- 1l fish stock
- 2 generous pinches paprika
- 150ml pot double cream
- 8 tiger prawns, shelled, but tail tips left on (optional)
- fennel fronds (optional)
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