Prawn Bisque - Clear Prawn Soup
The same method works for Lobster, even with a cooked shell - just chop it up, cook in the bisque and the flavour will be outstanding.
Talking about cooked shells - if you do find your self with left over prawn shells, just follow this recipe for a nearly equally tasty soup
Preparation time: 20 minutes Quantity: Serves 3 - 4 Cooking time: 1 & 1/4 hours
Ingredients
30g / 1 oz butter
1 tablespoon olive oil
2 onions or 6 shallots - peeled and diced
3 cloves garlic - peeled and chopped
2 sticks celery - chopped
1 leek - washed, trimmed and diced
2 carrots - peeled and small diced
4 tomatoes - chopped
1/2 bunch parsley - stalk and all - chopped
450g / 1 lb shell on raw prawns - king or queen
6 peppercorns
2 bay leaves
1 pint water or stock
1 large glass / 150 ml dry white wine
30 ml / 1 measure brandy
1 tablespoon tomato puree
60 ml double cream
Method
- In a large saucepan heat the oil and butter
- Soften the onions until soft but without colour
- Add the garlic and cook for half a minute
- Add the celery, leek, carrots, tomatoes and parsley - cooking for several minutes to soften and amalgamate the flavours
- Meanwhile peel the prawns and throw all the shells/ peelings in to the stock pot - reserving the prawns
- Add the peppercorns and bay leaf
- Cover with the water and wine
- Simmer for an hour, lid on, stirring occasionally
- Add the brandy and boil for a minute or two
- Sieve the liquid in to a clean saucepan, pushing down hard with a ladle on to the cooked shells and vegetables - squeezing out any remaining liquid
- Bring the bisque to the boil and whisk in the puree and cream
- Reduce a little until thickened
- Chop up the prawns and add, simmering for 2 - 3 minutes until they are just cooked
- Season to taste
- Serve with grilled garlic croutons topped with melted parmesan cheese