Ingredients
200 gms� � � � � � � �Prawns, cleaned, shells and tails removed
20 ml� � � � � � � � � �Olive Oil
25 gms� � � � � � � � �Butter
20 gms� � � � � � � � �Onion, finely chopped
20 gms� � � � � � � � �Celery, finely chopped
25 gms� � � � � � � � �Flour
5 gms� � � � � � � � � �Paprika Powder
40 gms� � � � � � � � �Tomato Paste
500 ml� � � � � � � � � Fish Stock
40 ml� � � � � � � � � � White Wine
20 ml� � � � � � � � � � Lemon Juice
60 ml� � � � � � � � � � Cooking Cream
5 gms� � � � � � � � � �Chopped Parsley
Method
- Heat the oil and butter in a pan over medium-low heat. Add the onion and celery and sweat for 2/3 minutes until softened. Add the flour, cayenne pepper and paprika and cook, stirring constantly, for 1/2 minutes. Add the tomato paste and then cook for a further minute.
- Gradually add the fish stock, then reduce heat to low and simmer for 5/6 minutes. Set aside to cool slightly, blend in batches, and then return to the pan. .
- Place the white wine and 500ml fish stock in a pan over medium-low heat and bring to a simmer. Add the prawns cover and simmer for 2/3 minutes. Strain the seafood, discarding the liquid.
- Gently reheat the soup, and add the cooked shrimps, lemon juice and cream. Stir to combine.
- Ladle the bisque into bowls, garnish with chopped parsley.