Name: Prawn bisque
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: 1 kg medium raw prawns, peeled, cleaned, shells and heads reserved; 2 tbsp olive oil; 4 onions, finely chopped; 5 garlic cloves, thinly sliced; 2 baby fennel bulbs, trimmed and finely chopped; 2 tbsp tomato paste; 1 tbsp Pernod; 75 gm butter, diced; 75 gm (½ cup) plain flour; To serve: tarragon leaves

Prawn bisque

Australian Gourmet Traveller recipe for prawn bisque.

Serves 6

Prep

20M

Cook

Total

1H 20M

Ingredients

1 kg medium raw prawns, peeled, cleaned, shells and heads reserved

2 tbsp olive oil

4 onions, finely chopped

5 garlic cloves, thinly sliced

2 baby fennel bulbs, trimmed and finely chopped

2 tbsp tomato paste

1 tbsp Pernod

75 gm butter, diced

75 gm (½ cup) plain flour

To serve: tarragon leaves

Method

Main

1.Preheat oven to 180C. Place reserved prawn heads and shells on an oven tray and roast until deep orange and crisp (10-15 minutes). Set aside.

2.Heat olive oil in a stockpot and sauté onion, garlic and fennel over low heat until very tender (12-15 minutes). Add prawn heads and shells, crush into small pieces with a wooden spoon, add tomato paste, increase heat to medium-high and cook until paste darkens (4-5 minutes). Add Pernod, cook for another minute, then add 3 litres water, increase heat, bring to the boil, then reduce heat to medium and simmer until well flavoured (30-40 minutes). Strain into a large bowl (discard solids).

3.Heat butter in a large saucepan over medium heat until bubbling, add flour and stir continuously until golden (2-3 minutes). Remove from heat and whisk in a little prawn stock. Return to heat and stir until thick, add remaining stock and stir over medium heat until mixture begins to simmer. Remove from heat, add prawns, season to taste and serve warm garnished with tarragon.