Prawn Bisque

Preparation info

  • Serves


    • Difficulty


Appears in

Keeping it Simple

Keeping it Simple

By Gary Rhodes

Published 2005

  • About

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


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


  • 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