Prawn bisque

Prawn or lobster, a bisque is always a delicious treat. Creamy, fishy, and warming, just make sure you've got some fresh crusty bread ready to serve

Serves: 4-6

NUTRITIONAL VALUES PER PORTION (APPROX)

329-219 Kilocalories
40-26g Protein
13-9g Fat
6-4g Carbohydrate
0g Fibre

What you need:

• 680g (1lb 8oz) small, cooked and peeled warm water prawns
• 15g (half an oz) butter or margarine
• 1 small onion, chopped
• 1 clove garlic, crushed
• 1 stick celery, chopped
• 150ml (5 fl oz) dry white wine
• 600ml (1 pint) fish or chicken stock
• 1 x 5ml spoon (1 teaspoon) tomato purée
• 1 bouquet garni
• 1 bay leaf
• salt and black pepper
• 150ml (5 fl oz) single cream
• 2 x 15ml spoon (2 tablespoons) brandy
• whole prawns, paprika and chopped chives, to garnish

What you do:

1. Melt the butter in a large pan. Cook onion, garlic and celery until soft.
2. Add wine, stock tomato purée, bouquet garni, bay leaf and seasoning.
3. Simmer for 5-10 minutes to allow herbs to infuse.
4. Stir in the prawns, simmer for a further 3-5 minutes.
5. Remove bouquet garni and bay leaf. Liquidise, return to the heat simmer gently without boiling until piping hot and add the cream and the brandy.
6. Garnish with whole prawns, paprika and chopped chives.

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