Prawn/Yabbie Bisque

Yield > 4 people
Keys : Seafood Expensive Boil Hot Party Stove French Soup
French France European Mediterranean Hot
Ingredients :
1 kg prawns, raw
200 gm onions, medium
1/2 x leeks
200 gm celery
4 x tomatoes
1/2 cup tomato paste
1 lt fish stock
100 ml white wine
50 ml brandy
50 ml pernod
2 x garlic cloves
1 x bouquet garni
2 x cloves
1 tbl lemon juice
dill or fennel sprigs
100 ml cream
Method :
• Wash and mince the onions, carrots, leeks, celery and
garlic in a food processor.
• Wash and clean the prawns, reserving the heads and
peelings for the soup. Refrigerate the tails.
• * Discard the shit tube from the tails.
• Melt the butter in a heavy bottomed saucepan (stockpot),
add the prawn heads and peelings and saute until lightly
coloured. Add the minced vegetables and continue to cook for
5 minutes, stirring constantly, then add the brandy, pernod,
wine, tomatoes, tomato paste, cloves, bouquet garni and fish
stock.
• Bring to the boil and simmer on low heat for 1/2 an hour,
skimming regularly to remove the surface scum. Strain
through a fine sieve into a clean pot, extracting as much liquid
as possible by squashing with a ladle. Bring to the boil, add
lemon juice and cream and thicken slightly with cornflour.
Season with salt, pepper, and a pinch of cayenne pepper and
serve hot with the prawn tails sauted in garlic butter.
• Sprinkle with chopped fresh herbs.