Prawn & Fennel Bisque

1. Shell the prawns, then fry the shells in the oil in a large pan for about 5 minutes. Add the onion, fennel and carrots and cook for about 10 minutes, until the vegetables begin to soften. Pour in the wine and brandy, bubble hard for a minute to cook off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 minutes. Chop the prawns while it simmers.
2. Blitz the soup as finely as you can with a stick blender or food processor, then press it through a sieve into a bowl, working the mixture through really well for a velvety texture.
3. Return it to a clean pan, add the prawns and cook for 10 minutes, then blitz again until smooth. You can make this and chill it a day ahead, or freeze it for a month and thaw overnight in the fridge. To serve, reheat gently in a pan with the cream. To garnish, cook the 8 prawns in a little butter, then spoon the soup into small bowls and top with the prawns and snipped fennel fronds.

Tips from the ZestyPlate Kitchen

• Fry the prawn shells first. They carry an enormous amount of flavour and form the backbone of the bisque.
• Push the soup through a sieve and press hard, which is what gives you that velvety smoothness.
• Stir the cream in gently at the end and keep it below a boil so it stays silky.
• Make it a day ahead or freeze it, which is handy when you are cooking for guests.