One-Pot Prawn Bisque
Chef Nathan's simple bisque showcases the sweet, delicate flavour and texture of BC spot prawns.
1 kg BC spot prawns, heads and shells on
2 tbsp olive oil
2 tbsp brandy
1 cup white onion, finely sliced
1 cup carrot, finely sliced
1 white of leek, washed & finely sliced
3 garlic cloves, sliced
100g. unsalted butter
4 tomatoes, chopped
1/2 cup white wine
1/2 cup cream
500 ml fish or chicken stock
1 bay leaf
1 tbsp white peppercorns
2 cups fennel, thinly sliced
3 tbsp chopped Italian parsley
If you love shrimp and have never tasted local spot prawns, you're missing what many a-fish-ionados consider as the best-tasting in the seven seas.
Put a soup pot over high heat, add the olive oil and then the prawns. Sauté at high heat for 2 minutes, add the brandy and cook for another 30 seconds. Remove the prawns to cool and set aside the pot (don't wash it!).
When the prawns are cool enough to handle, remove the shells and heads and reserve.
Return the pot to low heat, add the butter and sweat the onion, carrot, leek and garlic. Add the tomatoes, bay leaf, white wine, cream, stock, peppercorns and the prawn heads and shells. Bring to a boil and then simmer gently for 30 minutes.
Using a fine strainer, strain the broth into a bowl, and then return to the pot. Return again to the stove, add salt to taste, then the fennel and parsley. Bring to a boil then lower to a simmer for 5 minutes.
Divide the cooked prawns in serving bowls then top with bisque.
Serves 4 as an appetizer.
