A luxurious seafood soup that is rich in flavour, perfect for formal entertaining and low in calories too
Ingredients
- 450g raw tiger prawn in their shells
- 4 tbsp olive oil
- 1 large onion, chopped
- 1 large fennel bulb, chopped, fronds reserved
- 2 carrots, chopped
- 150ml dry white wine
- 1 tbsp brandy
- 400g can chopped tomato
- 1l fish stock
- 2 generous pinches paprika
To serve
- 150ml pot double cream
- 8 tiger prawns, shelled, but tail tips left on (optional)
- fennel fronds (optional)
Method
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Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
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Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
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Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.