Instructions
Begin by carefully shelling the tiger prawns, setting aside the shells for the base of your bisque. Heat the olive oil in a large pan over medium heat and gently fry the prawn shells for about 5 minutes. This step is crucial as it infuses the oil with deep seafood flavor, forming the foundation of your bisque. Next, add the finely chopped onion, sliced fennel, and diced carrots to the pan. Cook these vegetables gently for around 10 minutes until they soften and release their natural sweetness, creating a fragrant medley that complements the prawn essence. Pour in the dry white wine and brandy, then increase the heat to bring the liquid to a vigorous bubble for about 1 minute. This helps to evaporate the alcohol while concentrating the aromatic flavors. Following this, stir in the chopped tomatoes, fish stock, and a couple of pinches of paprika. Cover the pan and simmer gently for 30 minutes, allowing the flavors to meld and deepen. While the bisque simmers, chop the shelled prawns into bite-sized pieces; these will add lovely texture in the final soup. Once the simmering is complete, use a stick blender or food processor to blitz the soup as finely as possible. For the ultimate silky bisque, press the blended mixture through a fine sieve into a clean bowl, using your hands or a spoon to push it through thoroughly. This sieving ensures a velvety smooth texture free of any bits. Transfer the strained soup back into a clean pan, add the chopped prawns, and cook gently for another 10 minutes so the prawns infuse their delicate flavor throughout. Afterwards, blitz the soup once more until smooth. You can prepare this bisque ahead of time and chill it for up to a day or freeze it for up to a month; just thaw it overnight in the fridge before reheating. To serve, warm gently in a pan with the double cream stirred through, creating a rich, creamy finish. For an attractive garnish, cook the remaining whole prawns in a little butter until just pink and tender. Ladle the bisque into small bowls, top with these prawns, and sprinkle with snipped fennel fronds for a fresh touch and beautiful presentation. Tip: When pushing the soup through the sieve, take your time to really press it well to achieve that luxurious texture. Also, heating gently after adding cream and prawns prevents curdling and keeps your bisque perfectly smooth.
