Prawn & Fennel Bisque

Shell the prawns, then Frire the shells in the oil in a large pan for about 5 mins

Ajouter the Oignon, fennel and carrots and Cuire for about 10 mins until the veg start to soften

Verser in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then Ajouter the tomatoes, stock and paprika

Couvrir and Mijoter for 30 mins

Meanwhile, Hacher the prawns.

Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl

Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.

Tip back into a clean pan, Ajouter the prawns and Cuire for 10 mins, then blitz again until smooth

You can make and chill this a day ahead or freeze it for 1 month

Thaw ovenight in the fridge

To Servir, gently reheat in a pan with the Crème

If garnishing, Cuire the 8 prawns in a little Beurre

Spoon into small bowls and top with the prawns and snipped fennel fronds.