Prawn fennel bisque is a creamy and flavorful soup that is perfect for a special occasion or a cozy night in. The combination of prawns, fennel, and white wine creates a rich and complex flavor that is sure to please everyone at the table. This delicious soup can be served as an appetizer or a main course, and it is sure to impress your friends and family.
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TOMATO FENNEL PRAWN BISQUE
A rich and thick tomato bisque layered with fennel and prawns (shrimp work too!). Recipe is paleo, dairy free, and gluten free (vegan optional if you leave out the prawns).
Provided by Chef Sara Furcini
Categories Main Course Soup
Time 28m
Number Of Ingredients 10
Steps:
- Warm olive oil in a medium pot over medium heat. Add the onion, salt, and pepper. Stir to sweat the onion for 3 minutes then lower the heat to low.
- Add the fennel and garlic. Continue cooking for 5 minutes. Stir in the paprika and cook for another 1 minute.
- Add the entire can of tomatoes and coconut milk and raise the heat to medium-high. Simmer for 5 minutes. Turn off the heat and blend with an immersion blender until it's as smooth as you want it.
- While the bisque is very hot, add the prawns and stir. They only need a couple minutes to cook through. Ladle into bowls and garnish with fennel fronds.
Nutrition Facts : Calories 291 kcal, Carbohydrate 14 g, Protein 11 g, Fat 23 g, SaturatedFat 15 g, Cholesterol 95 mg, Sodium 1289 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
PRAWN & FENNEL BISQUE
A luxurious seafood soup that is rich in flavour, perfect for formal entertaining and low in calories too
Provided by Sara Buenfeld
Categories Soup, Starter
Time 1h25m
Number Of Ingredients 13
Steps:
- 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.
- 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.
- 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.
Nutrition Facts : Calories 120 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 1.17 milligram of sodium
FENNEL & GARLIC SHRIMP
Provided by Ina Garten
Time 30m
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large (12-inch) saute pan over medium heat. Add the fennel and saute for 5 minutes, until tender but not browned. Turn the heat to medium-low, add the garlic and red pepper flakes, and cook at a very low sizzle for 2 to 3 minutes, until the garlic just begins to color.
- Pat the shrimp dry with paper towels, add them to the pan, and toss together with the fennel and olive oil. Spread the shrimp in one layer and cook over medium heat for 2 minutes on one side. Turn the shrimp and cook for 2 minutes on the other side, until they¿re pink and just cooked through.
- Off the heat, sprinkle with the parsley, 1 tablespoon of chopped fennel fronds, the Pernod (if using), the fleur de sel, and black pepper and serve it with bread to soak up all the pan juices.
ONION AND FENNEL BISQUE
Yield Makes 12 servings
Number Of Ingredients 14
Steps:
- Wash leeks well in a bowl of cold water, then lift out and drain well.
- Cook onions, leeks, fennel, and garlic in butter in a 5- to 6-quart heavy pot over moderate heat, covered, stirring occasionally, until softened, about 15 minutes. Add wine and boil, uncovered, until evaporated, about 1 minute. Add stock, water, salt, pepper, and nutmeg and simmer, uncovered, until vegetables are tender, about 10 minutes. Stir in cream and simmer, stirring occasionally, until slightly thickened and liquid is reduced to about 6 cups, about 15 minutes.
- Purée soup in batches in a blender until smooth (use caution when blending hot liquids), then transfer to a soup tureen and stir in Pernod.
Tips:
- Use fresh, high-quality ingredients: The better the ingredients, the better the bisque will be. Look for fresh, plump prawns, and flavorful fennel.
- Don't overcook the prawns: Prawns cook quickly, so be careful not to overcook them. Otherwise, they will become tough and rubbery.
- Use a good quality white wine: The white wine you use will add flavor to the bisque, so choose a good quality wine that you enjoy drinking.
- Don't be afraid to experiment: Feel free to add your own personal touches to the bisque. For example, you could add a pinch of cayenne pepper for a little heat, or a squeeze of lemon juice for a bit of brightness.
Conclusion:
Prawn fennel bisque is a delicious and elegant soup that is perfect for a special occasion. It is also relatively easy to make, so it is a great choice for home cooks of all skill levels. With its creamy texture, delicate flavor, and beautiful presentation, prawn fennel bisque is sure to impress your guests.
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