- 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
- 1Heat 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.
- 2Add 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.
- 3Return 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.
- 4Heat 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.