Shellfish & Fennel Bisque

Method

1. 1. Heat a large sauté pan over a medium high heat, add 2 tbsp of butter to the pan and fry the shells for 6-8 minutes. Remove to a plate and set aside.
2. 2. Melt the remaining butter and gently fry the shallots, carrot, fennel and thyme for 10 minutes until completely softened.
   
3. 3. Increase the heat then add in the wine and brandy and simmer for 2-3 minutes before add in the tomato puree, fish stock and bay leaf. Add the shells back to the pan and bring to the boil. Cover and simmer gently for 25 minutes.
4. 4. Transfer the mixture to a blender and blitz until smooth. Pass the bisque through a sieve into a pot. Place back on the heat and stir through the cream. Bring to a steady simmer and season to taste. Fry the prawns in a little butter for 2-3 minutes until just cooked.
5. 5. Serve the soup warm with a few cooked prawns pan fried in butter for 3 minutes and fennel fronds.

• Autumn
• Winter
• seafood

Ingredients

• US
• METRIC

You'll Need