Prawn & Fennel Bisque
Prawn & Fennel Bisque is a classic France side that holds a distinguished place in traditional cooking. Celebrated for its wholesome ingredients and time-honored preparation, this dish brings authentic regional character to the home kitchen.
Carefully prepared featuring Tiger Prawns, Onion, Fennel, Carrots, Dry White Wine, Brandy, Chopped Tomatoes, Fish Stock, Paprika, Double Cream and Prawns, the ingredients are simmered and seasoned to achieve a satisfying depth of flavor. The cooking process allows natural aromas to develop, ensuring each portion is both hearty and flavorful.
Serve as an enticing appetizer with complementary dipping sauces or as an accompaniment to a hearty main course.
If you enjoy authentic France cooking, be sure to also explore our recipe for Boulangère Potatoes.
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Ingredients
- Tiger Prawns450g
- Olive Oil4 tbs
- Onion1 large
- Fennel1 large
- Carrots2 chopped
- Dry White Wine150ml
- Brandy1 tbs
- Chopped Tomatoes400g
- Fish Stock1L
- Paprika2 pinches
- Double Cream150ml
- Prawns8
Step-by-Step Instructions
13 stepsInteractive Cook Mode: Click any step or circle to check it off as you cook.
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.
Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl.
Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
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.
👨🍳 Chef's Culinary Notes
Cultural Heritage
Prawn & Fennel Bisque carries a rich culinary tradition rooted in regional home cooking. Developed over generations, the recipe highlights wholesome local ingredients prepared with time-honored kitchen techniques.
Dietary Substitutions
For a richer sauce, replace a portion of the water with homemade bone broth, vegetable stock, or a splash of dry wine or red wine vinegar to cut through richness.
Chef Technique Tips
Take the time to thoroughly sear and brown tiger prawns in batches before adding the braising liquid. The caramelized fond deposited on the bottom of the pot dissolves into the stew, providing depth and body that cannot be rushed.
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