Prawn bisque

Prawn bisque

Bisque de crevettes

Luke Nguyen's France
Alan Benson


Quantity Ingredient
200g prawn shells and heads
750ml fish stock
2 bay leaves
1/2 teaspoon whole white peppercorns
1/2 teaspoon sea salt
1 lemon peel strip, without any bitter white pith
2 garlic cloves, one peeled and left whole, the other peeled and crushed
20g butter
1 red onion, finely chopped
1/4 teaspoon smoked paprika
1/2 tablespoons tomato paste
1/2 teaspoon sugar
125ml coconut cream
1 tablespoon cornflour, mixed to a smooth paste with 60 ml water


  1. Place the prawn shells and heads in a saucepan. Add the stock, bay leaves, peppercorns, salt, lemon peel and whole garlic clove. Bring to the boil, then reduce the heat. Cover and simmer for 30 minutes, so the stock is well infused by the flavour from the prawn trimmings.
  2. In a separate saucepan, melt the butter over medium heat. Sauté the onion for 5 minutes, or until soft and translucent. Add the crushed garlic, paprika, tomato paste and sugar. Stir for 1 minute, then pour in the prawn stock, including the shells and heads.
  3. Bring back to a simmer and cook for a further 20 minutes, then remove from the heat and allow to cool to room temperature.
  4. Blend the cooled stock, shells and all, until the shells are broken up completely. Pass the mixture through a sieve, into a bowl. Line a sieve with muslin and place over a clean saucepan, then strain the stock once more, to ensure there is no sediment in your lovely bisque.
  5. Pour 625 ml of the prawn bisque into a clean saucepan. Place over low heat and allow to warm through. Stir in the coconut cream, then whisk in the cornflour paste. Allow to simmer gently for 10 minutes, until the soup has thickened slightly. Your bisque is now ready to use.
  6. The bisque will keep in an airtight container in the refrigerator for up to 2 days, or can be frozen in convenient portions for up to 2 weeks.
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