FEATURE RECIPE
Prawn bisque

Prawn bisque

Serves 4



50 gm   butter
1   onion, finely chopped
2 stalks   celery, finely chopped
1   carrot, finely chopped
2   fresh bay leaves
2 sprigs   thyme
2 tbsp   tomato paste
100 ml   dry white wine
40 ml   cognac or brandy
1.2 kg   small school prawns, unpeeled
2 litres   fish stock
200 gm   sourdough breadcrumbs
50 ml   olive oil, for frying


1 Heat butter in a large saucepan, add onion and sauté over medium heat for 6 minutes or until soft, add celery, carrot and herbs and cook for 8 minutes or until soft. Add tomato paste and cook, stirring frequently, for 5 minutes, then add wine and cognac and simmer for 5 minutes or until reduced by half.
2 Add 1kg of prawns and cook for 5 minutes, then add fish stock and simmer for 10 minutes. Cool slightly, then pulse mixture, in batches, in a food processor until smooth and pass through a sieve, discarding solids.
3 Return bisque to a clean saucepan, add breadcrumbs and simmer over medium heat for 2 minutes or until thick, then press through a fine sieve, discarding solids. Return bisque to pan, season to taste with sea salt and freshly ground white pepper and keep warm.
4 Heat oil in a frying pan over medium heat, add remaining prawns and sauté over high heat for 2 minutes or until crisp. Ladle bisque into bowls, top with fried prawns and serve.


RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Rodney Dunn and Elodie Rambaud

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