The original bisque was made from crayfish puree, thickened with bread. But today, all kinds of shellfish are used and the soup is usually finished with fresh cream. The result is a rich and elegant soup.
500 grams cooked medium sized prawns
1 red onion, minced
80 grams butter
1 rib of celery, chopped
1 small carrot, chopped
4 ripe tomatoes, chopped
2 1/2 cups fish or chicken stock
1/2 cup white wine
1 tablespoon brandy
1 tablespoon tomato paste
1 cup cream
pinch of cayenne pepper
salt and pepper, to taste
1 teaspoon chopped parsley
* Reserve 6-8 pieces of prawns for decoration; remove heads and shells. Chop the remainder with their shells and heads on. Set aside.
* Heat half of the butter in a large pot and add onions, celery, and carrots. Cook until vegetables are soft, about 3-4 minutes. Add chopped prawns and cook for about 2 minutes, crushing them with a wooden spoon to extract flavor. Add in tomatoes, tomato paste, brandy and white wine, stirring until boiling. Lower heat and simmer for about 20-25 minutes. Remove from heat.
* Using a fine sieve, strain soup and discard leftover bits. Season to taste with cayenne, salt and pepper. Transfer back into the pot and reheat. Mix in the remaining butter and the cream, stir gently to combine. Transfer into a serving bowl, top with the whole prawns and chopped parsley. Serve and enjoy!