Prawn Bisque

Name: Prawn Bisque
Yield: Serves 6 as an entrée
Cuisine: Australian
Ingredients: crab; marron; redclaw; rock lobster; yabby; 1 bulb fennel, thinly sliced; 1 tablespoon fennel seeds, lightly crushed; 2 carrots, finely chopped; 500 g prawn heads and shells; ½ bunch thyme; 1 head of garlic, halved; crusty bread, for serving; 100 ml extra virgin olive oil, or more if needed; 1 white onion, finely chopped; 750 g very ripe tomatoes, chopped; 1 cup (250 ml) dry white wine; salt flakes and freshly ground black pepper, to taste; 1 tablespoon white sugar; pinch of saffron threads

Preparation info

Serves
6
as an entrée

Difficulty
Easy

Appears in

Sydney Seafood School Cookbook

By Roberta Muir

Published 2012

About

Nothing goes to waste in a commercial kitchen and chefs often turn what we think of as scraps into another tasty dish. You don’t need prawn meat to make a delicious prawn bisque - all the flavour is in the heads and shells. So next time you peel prawns, freeze the heads and shells until you’re ready to whip up this delicious bisque, which has been a favourite on Glebe Point Diner’s menu since Alex Kearns opened the restaurant in 2007. When cooking the heads and shells, take your time and fr