Prawn & Fennel Bisque paired with 2019 Krasno White Blend, Slovenia
Silky and rich prawn bisque flavored with fennel, finished with cream, is a delicious, easy and show stopping appetizer recipe.
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
1 Liter fish stock
2 generous pinches paprika
To serve:
150ml pot double cream
8 tiger prawns, shelled, but tail tips left on (optional)
fennel fronds
Instructions:
STEP 1 Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
STEP 2 Blitz the soup as finely as you can in a food processor, then press through a sieve (Strainer) into a bowl. Spend a bit of time really working the mixture through the sieve(Strainer) as this will give the soup its velvety texture.
STEP 3 Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.
Pair it with the 2019 Krasno White Blend, Slovenia
