Prawn Bisque

Name: Prawn Bisque
Yield: Serves Four-Six
Cuisine: United Kingdom
Ingredients: 1 teaspoon tomato purée; 900 ml (1½ pints) fish stock salt; 400 g (14 oz) tin of chopped tomatoes; a squeeze of lemon; a pinch of cayenne pepper; 1 large carrot, grated a generous splash of brandy; a sprig of tarragon; 5-6 tablespoons double cream; 450 g (1 lb) prawns, shell on olive oil, for cooking; 1 large onion, roughly chopped

Preparation info

Serves
Four-Six

Difficulty
Easy

Appears in

Keeping it Simple

By Gary Rhodes

Published 2005

About

This is a simple, all-in version of a classic bisque.

Ingredients

450 g (1 lb) prawns, shell on olive oil, for cooking
1 large onion, roughly chopped

Europe
United Kingdom
Pescatarian
Soup
Gluten-free
Spicy
England

Method

Roughly chop the prawns while still in their shells. Heat some olive oil in a large saucepan, add the prawns and fry over a high heat for a few minutes until lightly coloured.
Reduce the heat, stir the onion and carrot into the prawns and cook for 5-6 minutes. Pour in the brandy and boil until almost dry. Stir in the tomato purée, chopped tomatoes and tarragon an