Prawn bisque
Another versatile soup/sauce. In the restaurant we served with as an amuse bouche in espresso cups with a cocktail stick speared prawn.It's worth collecting shells whenever you have them and pop in the freezer until you have enough to make the bisque. Freeze the leftover prawns to use another timeI also use this recipe as a sauce for seafood spaghetti and salmon medallions. It will keep safely for a day in the fridge or freeze.
- Servings: 4
Source: The Secret Supper Society
Ingredients
- unsalted butter
- raw prawns with heads and in their shells
- olive oil
- onion
- fennel bulb
- carrot
- stick celery
- garlic
- peppercorns
- bay leaf
- sprigs parsley
- tomato puree
- brandy
- ripe tomatoes
- paprika
- cayenne pepper
- ltr fish stock