Prawn bisque

AT A GLANCE

  • Serves 4 people

  • 50 gm butter
  • 1 onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 carrot, finely chopped
  • 2 fresh bay leaves
  • 2 sprigs thyme
  • 2 tbsp tomato paste
  • 100 ml dry white wine
  • 40 ml cognac or brandy
  • 1.2 kg small school prawns, unpeeled
  • 2 litres fish stock
  • 200 gm sourdough breadcrumbs
  • 50 ml olive oil, for frying
01   Heat butter in a large saucepan, add onion and sauté over medium heat for 6 minutes or until soft, add celery, carrot and herbs and cook for 8 minutes or until soft. Add tomato paste and cook, stirring frequently, for 5 minutes, then add wine and cognac and simmer for 5 minutes or until reduced by half.
02   Add 1kg of prawns and cook for 5 minutes, then add fish stock and simmer for 10 minutes. Cool slightly, then pulse mixture, in batches, in a food processor until smooth and pass through a sieve, discarding solids.
03   Return bisque to a clean saucepan, add breadcrumbs and simmer over medium heat for 2 minutes or until thick, then press through a fine sieve, discarding solids. Return bisque to pan, season to taste with sea salt and freshly ground white pepper and keep warm.
04   Heat oil in a frying pan over medium heat, add remaining prawns and sauté over high heat for 2 minutes or until crisp. Ladle bisque into bowls, top with fried prawns and serve.

Recipe:

RODNEY DUNN

Photography:

WILLIAM MEPPEM

Styling:

RODNEY DUNN AND ELODIE RAMBAUD

FEATURED IN

Jun 2007

Jun 2007

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