Prawn and fennel bisque

1. 1

   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.

2. 2

   Stir in the carrot and fennel and continue to cook for 4-5 minutes, stirring from time to time.

3. 3

   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.

4. 4

   Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan.

5. 5

   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.

6. 6

   If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink.

7. 7

   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.

1 serving ≈ 300 g

Nutrition values are estimates. - means data is unavailable.