France cuisine
Prawn & Fennel Bisque
Indulge in a velvety prawn and fennel bisque that balances sweet anise notes with briny shrimp.
This elegant French-inspired bisque combines succulent prawns with the delicate sweetness of fennel, creating a rich yet light texture. Perfect for sipping on chilly evenings or as a starter at dinner parties, pair it with crusty gluten-free bread for a satisfying bite.
Method
- 1
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.
- 2
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.
- 3
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.
FAQ
Is «Prawn & Fennel Bisque» gluten-free?
Yes. «Prawn & Fennel Bisque» is a gluten-free recipe, safe for celiac disease when you use certified gluten-free products.
How many calories and carbs are in a serving of «Prawn & Fennel Bisque»?
One serving has 662 kcal, 10.4 g carbs, 37.6 g protein and 50.5 g fat. The recipe makes 7 servings.
Is «Prawn & Fennel Bisque» suitable for gestational diabetes (GDM)?
Occasionally — watch your portion size. Carb load: низкая. This is not medical advice — with GDM, check with your doctor and glucose meter.