Name: Shrimp Bisque & Creamy Anchovy Rouille
Yield: Serves 4
Cuisine: French
Ingredients: 1 large fennel bulb, cored and finely chopped, fronds reserved for garnish; 3 large carrots (about 11 ounces/300 g), peeled and diced; 18 ounces (500 g) raw tiger prawns (not peeled; these are available in the frozen seafood section); 2 small cloves garlic, minced; 2 teaspoons paprika; Sea salt and freshly ground black pepper; ¼ cup (60 ml) olive oil; Juice of ½ lemon, or to taste; 2 teaspoons Dijon mustard, or to taste; 1 (14.5-ounce/410-g) can diced tomatoes; 1 slice white bread (or 2 slices baguette); 1 large onion, diced; 1 roasted sweet red pepper, from a jar; 7 tablespoons (100 ml) brandy; ¼ cup (60 ml) olive oil, plus extra for frying; 7 tablespoons (100 ml) mayonnaise; 4½ cups (1 liter) fish stock; A drop of Tabasco sauce, or to taste; 2 anchovy fillets, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Home Made Christmas

By Yvette van Boven

Published 2018

About

Ingredients

For the Shrimp Bisque

18 ounces (500 g) raw tiger prawns (not peeled; these are available in the frozen seafood section)
¼

Method

Prepare

Peel each prawn: Pull of its head and then grab the legs to pull away its shell; reserve the shell. Remove the bowels (the black vein) on its back with a paring knife. Set aside 8 prawns, the prettiest, covered in the fridge, for garnish.

Heat the oil in a large saucepan and fry the prawn shells for about 5 minutes, stirring. Add the onion,