Prawn bisque recipe | delicious. magazine

Ingredients

• 100g butter
• 4 tbsp extra-virgin olive oil
• 1kg fresh sustainable prawns, peeled, heads and shells reserved,
• 150g prawn meat roughly chopped (see tip)
• 1.5 litres fresh fish stock
• 2 shallots, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 2 garlic cloves, sliced
• 1 fresh bay leaf
• 2 fresh flatleaf parsley sprigs, plus extra to serve
• 1 tbsp tomato purée
• 3 tbsp brandy or cognac, plus an extra dash
• 100g short grain rice
• 2 pinches cayenne pepper
• 3 small ripe tomatoes, chopped
• Squeeze lemon juice
• 50ml double cream
• You’ll also need
• A fine sieve, muslin and a blender