Prawn bisque | Gourmet Traveller

Ingredients

• 50 gm butter
• 1 onion, finely chopped
• 2 stalks celery, finely chopped
• 1 carrot, finely chopped
• 2 fresh bay leaves
• 2 sprigs thyme
• 2 tbsp tomato paste
• 100 ml dry white wine
• 40 ml cognac or brandy
• 1.2 kg small school prawns, unpeeled
• 2 litres fish stock
• 200 gm sourdough breadcrumbs
• 50 ml olive oil, for frying