Recipes>Prawn Recipes
Bisque
by Nieves Barragán Mohacho, Eddie Hart, Sam Hart from Barrafina
Easy
Makes 1.5 Litres
A delightful seafood bisque from Barrafina. This rich Spanish inspired soup recipe has depth of flavour from fresh prawns, fennel, brandy and bay leaves.
Discover more delicious Soup recipes
From soothing broths to veg-packed soups
From the book
Barrafina
Nieves Barragán Mohacho, Sam Hart, Eddie Hart
Barrafina
Recipes from the acclaimed London restaurant
Cook your favourite tapas dishes at home
The very best of classic Spanish cuisine
Buy From
Introduction
We use this bisque quite a lot in our seafood cooking, as it adds a wonderful depth of flavour to the dish. It freezes well, so you can make double or even triple quantities and freeze what you don’t need in ice trays. Defrost as much or as little as you need at a time.
Tags
Ingredients
| 25ml | olive oil |
|---|---|
| 1kg | raw prawns, shell on |
| 2 | carrots, peeled and diced |
| 1 | stick of celery, diced |
| 1 | bulb of fennel, diced |
| 1 | leek, diced |
| 2 | shallots, peeled and diced |
| 1 | whole head of garlic, cloves peeled |
| 3 | bay leaves, fresh if possible |
| 2 tbsp | tomato purée |
| 200ml | brandy |
Method
Heat the olive oil in a large, heavy-bottomed pan until smoking. Add the prawns and cook over a medium heat for 15 minutes, mashing and crushing them as you go. Add the carrots, celery, fennel, leeks, shallots, garlic and bay leaves and cook for another 30 minutes, until well browned and mushy.
Add the tomato purée and brandy and ignite to burn off the alcohol. Add 4 litres of water, bring to the boil, then reduce the heat to a simmer and cook for 1 to 1½ hours, until the liquid has reduced by about two-thirds.
Strain a couple of times through a fine sieve and keep refrigerated or frozen until needed.
Reviews
Have you tried this recipe? Let us know how it went by leaving a comment below.
Cancel reply
Your review
Name *
Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.
Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .
Be the first to leave a review
Ingredients
Method
More Soup Recipes
View all
Alison Roman’s Spicy Pork Soup with Pasta and Parmesan
by Alison Roman from Something from Nothing
Tortilla Croutons with Chipotle Sweet Potato Soup
by Rebecca Woods from Seriously Good Soups
More Prawn Recipes
View all
Prawn Fritters – Cucur Udang
by Julie Lin from Sama Sama
High-Protein Prawn and Chorizo Orzo
by Niall Kirkland from The Good Bite Lite
More Freezer Friendly Recipes
View all
Mary Berry’s Freezer Mac and Cheese
by Mary Berry from Mary 90: My Very Best Recipes
Chocolate and Banana Baked Oats
by Lou Robbie from Make & Freeze
Get our latest recipes, features, book news and ebook deals straight to your inbox every week
