4 Serves
80 Mins
Shell the prawns, reserving the shells for the stock and setting the prawn meat aside. Heat the vegetable oil in a large pot over medium-high heat and fry the prawn shells until they turn pink and fragrant.
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Vitamin E
2 mg / 15 mgVitamin K
72 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
41 µg / 400 µgCalcium
231 mg / 1,300 mgIron
5 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
335 mg / 1,250 mgPotassium
1029 mg / 4,700 mgSodium
1102 mg / 2,300 mgZinc
4 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
39 µg / 55 µgFiber
6 g / 28 gSugar
17 g / 50 gSaturated Fat
20 g / 20 gCholesterol
112 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Add the chopped onion, fennel bulb, and carrots to the pot. Sauté the vegetables until they begin to soften.
Pour in the white wine and brandy, allowing the liquid to bubble vigorously for one minute to evaporate the alcohol. Stir in the tinned chopped tomatoes, seafood stock, and paprika.
Cover the pot and simmer the mixture to develop the flavors.
While the soup simmers, chop the reserved prawn meat. Once the soup is finished simmering, blend it thoroughly using an immersion blender, then press the mixture through a fine mesh sieve into a clean bowl to ensure a velvety consistency.
Return the strained soup to the clean pot, add the chopped prawn meat, and cook for ten minutes. Blend the soup once more until completely smooth.
To serve, reheat the bisque gently with the heavy cream. In a separate skillet, sear the remaining prawns in a little butter, then garnish the soup with the prawns and fresh fennel fronds.
34
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Slovakian
