Prawn Head Bisque

Prawn Head Bisque

INGREDIENTS:

  • 500g King Prawn Heads Raw
  • 1 Tbsp Olive Oil
  • 1 Onion, chopped
  • 2 Garlic Cloves, minced
  • 1 Carrot, diced
  • 1 Celery Stalk, diced
  • 1 Tbsp tomato paste
  • 1 Tsp Smoked Paprika
  • 1 Bay Leaf
  • 950ml Fish Stock or Water
  • 250ml White Wine
  • 250ml Heavy Cream
  • Salt & Pepper to taste
  • Fresh Herbs for garnish
  • Lemon Wedges for serving

INSTRUCTIONS:

Step1: Saute

  • In a large pot, heat the olive oil or butter over medium heat.
  • Add the chopped onion, garlic, carrot, and celery.
  • Sauté for about 5-7 minutes until softened.

Step 2: Cook

  • Increase the heat to medium-high and add the prawn heads.
  • Cook for about 5-6 minutes, stirring frequently, until they turn pink.
  • Stir in the tomato paste, paprika, and bay leaf.
  • Cook for another 2-3 minutes.

Step 3: Simmer

  • Pour in the white wine and scrape any browned bits off the bottom of the pot.
  • Let it simmer for a couple of minutes to reduce.
  • Pour in the fish stock or water.
  • Bring to a boil, then reduce the heat and let it simmer for 30 minutes.

Step 4: Blend

  • Remove the pot from heat.
  • Blend the soup until smooth. (carefully transfer the soup to a blender in batches.)
  • For an ultra-smooth bisque, strain the blended soup through a fine-mesh sieve to remove any solids.

Step 5: Add Cream and Serve

  • Return the bisque to the pot and stir in the heavy cream.
  • Heat gently over low heat.
  • Season with salt and pepper to taste.
  • Ladle the bisque into bowls.
  • Garnish with fresh herbs and serve with lemon wedges on the side.
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