Prawn Bisque 

Prawn Bisque Serves 4 -6
680g (1lb 8oz) cocktail prawns, defrosted
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
1 5ml spoon (1 teasp) tomato puree
600ml (1 pint) fish or chicken stock
1 bouquet garni
1 bay leaf
salt and freshly milled black pepper
150ml (5 fl oz) single cream
2 15ml spoon (2 tbsp) brandy
cooked crevettes, paprika and chopped chives, to garnish
Melt the butter in a large pan. Cook onion, garlic and celery until soft.
Add wine, stock tomato puree, bouquet garni, bay leaf and seasoning.
Simmer for 5-10 minutes to allow herbs to infuse.
Stir in the prawns, simmer for a further 3-5 minutes.
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.
Garnish with whole prawns, paprika and chopped chives.
40-26g Protein; 13-9g Fat; 6-4g Carbohydrate; 0g Fibre.

Recipe kindly donated my The Seafish Industry