Prawn & Fennel Bisque Recipe (Ready in 90 Min)

Tiger prawns, fennel and carrots come together in this French side — 90 minutes, 12 steps, and the kind of result worth repeating. Scroll down for the ingredient checklist, a serving scaler and unit converter, and the method broken into 12 steps.

You'll mainly reach for oven and frying pan / skillet. At medium difficulty across 12 steps, it's manageable with a little attention. As written, it's pescatarian — fish but no meat.

How to make it

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.

You'll use: Oven · Frying pan / skillet · Pan · Saucepan · Blender

Tips & common questions

How long does Prawn & Fennel Bisque take to make?

About 90 minutes from start to finish — an estimate based on the 12 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.

What can I use instead of white wine?

Try chicken or vegetable stock + 1 tsp vinegar. See the substitutions section above for more swaps.

Can I scale this recipe up or down?

Yes — use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.

How should I store leftovers?

Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.