Prawn & Fennel Bisque
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 a
Cook and rest are read from the method. Prep is estimated when the listing left it out. Optional overnight waits and leftover storage are not counted.
- Prep
- 10 min
- Cook
- 56 min
- Rest
- None
- Total
- 1 hr 6 min
- Difficulty
- Medium
- Spice
- No chilli
- Cost
- Weeknight budget$8–16 USD · indicative, not a store price
About
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.
What you'll need
11 ingredients. Tap each one once it's out on the bench.
Ingredients
- Prawn, 450g tiger prawns and 8 prawns450 g
- Olive oil59 ml
- Dry white wine150 ml
- Brandy15 ml
- Chopped tomatoes400 g
- Fish stock1 l
- Paprika2 pinch
- Cream150 ml
Scaling multiplies the written quantities. Baking still prefers a scale.
Steps
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.
15 min
Step 2
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.
31 min
Step 3
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.
Step 4
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.
10 min
Step 5
You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge.
Step 6
To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter.
Step 7
Spoon into small bowls and top with the prawns and snipped fennel fronds.
Nutrition
Per serving · estimate
- Calories
- 449 kcal
- Protein
- 32.5 g
- Carbs
- 15.5 g
- Fat
- 29.4 g
- Saturated fat
- 11.1 g
- Fibre
- 2.9 g
- Sugar
- 8 g
- Sodium
- 1199 mg
Calculated from canonical ingredient data (USDA FoodData Central averages and equivalent published tables). Estimates only.
Allergens
Informational only. Not a medical guarantee. Cross-contamination happens in real kitchens.
- Shellfish
- Fish
- Milk
- Pescatarian
- Gluten-free
- Nut-free
Adapt this recipe
The original recipe stays as it is. Personal versions are labelled. Serving changes are simple maths.
Adaptations · 0 / 15 used. Resets 12 November.
Substitutions
onion → shallot
Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have.
tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes
Canned tomatoes are often better than pale fresh ones out of season.
cream (whole milk + a knob of butter) → whole milk + a knob of butter
Thinner and less rich. Reduce a little longer if you need body.
Tips
- Times on this listing were inferred from the imported method, not kitchen-tested.
History & culture
Inspired by the original
Provenance: Imported. Not developed or tested in our kitchen, so quantities and timings can be approximate. Times on this listing were inferred from the imported method, not kitchen-tested.
Questions about this recipe
Answers taken from this dish's times, amounts, swaps and tips.
How long does Prawn & Fennel Bisque take?
1 hr 6 min all in — 10 min prep, 56 min cook. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 4 servings. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
No chilli.
What allergens should I watch?
This recipe is labelled for Shellfish, Fish, Milk. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Pescatarian, Gluten-free, Nut-free.
7 more questionsFewer questions
What does it cost to cook?
Weeknight budget — about $8–16 USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Frying pan, Saucepan, Stockpot, Blender.
How much salt do I put in?
This recipe does not list a salt amount. We will not invent one.
What can I use instead?
onion → shallot. Shallots are sweeter. Use the same volume, or a little extra onion if that is what you have. tomato (passata or canned chopped tomatoes) → passata or canned chopped tomatoes. Canned tomatoes are often better than pale fresh ones out of season. cream (whole milk + a knob of butter) → whole milk + a knob of butter. Thinner and less rich. Reduce a little longer if you need body.
Any tips from this recipe?
Times on this listing were inferred from the imported method, not kitchen-tested.
Can I prepare this ahead?
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.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.