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Prawn bisque


You'll need

50 gm butter 1 onion, finely chopped 2 stalks celery, finely chopped 1 carrot, finely chopped 2 fresh bay leaves 2 sprigs thyme 2 tbsp tomato paste 100 ml dry white wine 40 ml cognac or brandy 1.2 kg small school prawns, unpeeled 2 litres fish stock 200 gm sourdough breadcrumbs 50 ml olive oil, for frying

Method

  • 01
  • Heat butter in a large saucepan, add onion and sauté over medium heat for 6 minutes or until soft, add celery, carrot and herbs and cook for 8 minutes or until soft. Add tomato paste and cook, stirring frequently, for 5 minutes, then add wine and cognac and simmer for 5 minutes or until reduced by half.
  • 02
  • Add 1kg of prawns and cook for 5 minutes, then add fish stock and simmer for 10 minutes. Cool slightly, then pulse mixture, in batches, in a food processor until smooth and pass through a sieve, discarding solids.
  • 03
  • Return bisque to a clean saucepan, add breadcrumbs and simmer over medium heat for 2 minutes or until thick, then press through a fine sieve, discarding solids. Return bisque to pan, season to taste with sea salt and freshly ground white pepper and keep warm.
  • 04
  • Heat oil in a frying pan over medium heat, add remaining prawns and sauté over high heat for 2 minutes or until crisp. Ladle bisque into bowls, top with fried prawns and serve.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Featured in

Jun 2007

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