Ingredients
The following ingredients have 4 Servings
- 1 kg (2lbs) prawns (Shells and heads remove, meat reserved)
- 6 cups (1.5l) chicken/fish stock
- 2 bay leaves
- 1 garlic clove
- 1 teaspoon whole white peppercorns
- 2 pieces of lemon peel (yellow part only)
- 1 teaspoon sea salt flakes
- 1 red onion (finely chopped)
- 1 garlic cloves (crushed)
- 1/2 teaspoon smoked paprika
- 1 tablespoon tomato paste
- 1/2 teaspoon sugar
- 1 cup cream
- salt & pepper to taste
- juice of 1/2 lemon
- Fresh parsley (chopped, to serve)
- 1.5 tablespoons flour mixed with 1/2 cup water ((to thicken if necessary))
Instruction
- Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt, lemon peel and garlic. Bring up to a boil and allow to simmer for 30 minutes, covered until the stock is well infused by the shells.
- After 30 minutes, blend with an immersion blender until as smooth as possible then run through a sieve and discard all of the shells.
- In a separate pot, melt a little butter and fry the onion until soft and translucent. Add the garlic and fry for a few seconds before adding the smoked paprika, tomato paste and sugar.
- Allow to fry for 30 seconds then pour in the prawn stock.
- Cook for 20 minutes then add the prawn/shrimp meat and cook for a few minutes until the prawns are cooked through. Blend the soup until smooth. I do this in my high-powered blender to make sure it's very smooth but you can use any blender and then pass the soup through a fine-mesh sieve again.
- Pour the strained/blended soup back into a pot set over medium heat. Pour in the cream and lemon juice and bring to a simmer. Season to taste and allow to simmer for 5 minutes. At this point, if the soup seems too thin, whisk in some flour mixed with water and allow to cook until thickened. Serve the bisque with a swirl of cream and parsley. I fried some whole shrimp/prawns in a splash of oil to add to the top but this is optional.
- Season to taste and serve with a sprinkling of chopped parsley.
