Prawn & fennel bisque - Good Food Middle East

Ingredients

• 450g raw tiger prawns in their shells
• 4 tbsp olive oil
• 1 large onion, chopped
• 1 large fennel bulb, chopped, fronds reserved
• 2 carrots, chopped
• 150ml dry white wine
• 1 tbsp brandy
• 400g can chopped tomatoes
• 1l fish stock
• 2 generous pinches paprika
• 150ml pot double cream
• 8 tiger prawns, shelled, but tail tips left on (optional)
• fennel fronds (optional)