Prawn & Fennel Bisque

Story behind the dish

There’s something enchanting about the aroma of simmering shellfish combined with the sweet, aniseed scent of fennel. This Prawn & Fennel Bisque is a warm hug in a bowl, perfect for cozy evenings or impressing guests with a touch of elegance. Its luxurious, velvety texture and vibrant flavors make every spoonful a delightful experience.

Creating this bisque feels like a culinary adventure—raising the shells, sautéing the vegetables, and blending the soup into silky perfection. The final touch of crispy prawns and fresh fennel fronds adds both visual appeal and bursts of flavor that will captivate your taste buds.

Ingredients

• 1 lb (450 g) tiger prawns, shells reserved
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 large fennel bulb, sliced
• 2 carrots, chopped
• 5 ounces (150 ml) dry white wine
• 1 tablespoon brandy
• 14 ounces (400 g) chopped tomatoes
• 4 cups (1 liter) fish stock
• 2 pinches paprika
• ⅝ cup (150 ml) double cream
• 8 prawns, peeled and cooked
• Fennel fronds, snipped, for garnish
• Butter, for cooking garnished prawns

Step-by-step

1. Shell the prawns, then set the shells aside. In a large pan, fry the shells in the olive oil over medium heat for about 5 minutes, stirring occasionally.
2. Add the chopped onion, fennel, and carrots to the pan with the shells. Cook for about 10 minutes, until the vegetables start to soften.
3. Pour in the white wine and brandy. Increase the heat and bubble vigorously for 1 minute to burn off the alcohol.
4. Stir in the chopped tomatoes, fish stock, and paprika. Cover the pan and simmer gently for 30 minutes.
5. While the soup simmers, chop the remaining prawns. Then, blitz the soup with an immersion blender or transfer to a food processor and blend until very smooth.
6. Press the blended soup through a fine sieve, working vigorously with the back of a spoon to extract a velvety, smooth liquid. Return the strained soup to a clean pan.
7. Add the chopped prawns to the soup and cook gently for 10 minutes. Then, blitz again until perfectly smooth.
8. To serve, reheat gently and stir in the double cream. Meanwhile, sauté the reserved prawns in a little butter until just cooked.
9. Spoon the warm bisque into small bowls, topping each with a few prawns and snipped fennel fronds for a fresh, aromatic finish.

Chef’s tips & serving ideas

• For an extra burst of flavor, add a splash of Pernod or other anise-flavored liqueur during the simmering stage.
• Serve with warm, crusty bread or herbed croutons to soak up the rich bisque and elevate your dining experience.

Closing thoughts

This Prawn & Fennel Bisque is more than just a soup—it's a celebration of the ocean’s bounty combined with the sweet, licorice notes of fennel. Perfect for special occasions or whenever you want to treat yourself, this dish promises a comforting yet sophisticated taste of the sea. Enjoy making it as much as you'll enjoy savoring every velvety spoonful.