“This is a perfect dish to create in the comfort of your home for anybody and everyone to enjoy on a cold winters day,” says Wesli Charles Jacobs, who is the Executive Sous Chef. “With the prawn bisque, you are guaranteed zero wastage as you will make use of the entire prawn and not just the meat.”
1 medium onion, finely chopped
1/2 large fennel bulb, chopped
1 carrot, chopped
2 bay leaves
1 garlic clove, crushed
1 tablespoon of tomato purée
150g of tiger prawn shell off, tail on
3 tablespoons of brandy
1l stock, made with 150g of prawn shells and 1l of just-boiled water
2 tablespoon of olive oil
Salt to taste
Freshly to taste ground black pepper
Lemon juice, freshly squeezed (just a few drops to taste)
1 teaspoon of miso paste
- Heat the olive oil in a large saucepan. Add the chopped onion, fennel, carrot, and bay leaves, and cook gently over low heat for 10 minutes, or until the vegetables are soft.
- Add the crushed garlic, stir and cook for another minute before adding the tomato purée, prawn shells, and brandy. Stir for 2 minutes, then add the stock and miso to combine everything. Cover the saucepan with a lid and simmer gently for 20 minutes over low heat.
- Remove prawn shells and liquidize the soup until smooth using a hand blender. Pass the soup through a fine sieve into a clean saucepan, taking care to extract as much liquid as possible.
- Gently reheat the soup before adding a few drops of lemon juice and season with freshly ground black pepper and salt to taste.
- Season prawns with salt, pepper, and sautéed in a pan till firm in texture
- When you are ready to serve, divide the soup between shallow soup bowls. Place sautéed prawn into the centre of each bowl and garnish with dill and a drizzle of double cream.