Prawn and Tomato Bisque with Crusty Rolls

Ingredients

• 400 g raw king prawns, peeled
• 400 g tinned chopped tomatoes
• 600 ml fish stock
• 150 ml double cream
• 1 onion
• 2 clove garlic cloves
• 2 tbsp tomato purée
• 2 tbsp brandy
• 30 g butter
• 1 tsp smoked paprika

Method

1. 1

   Melt the butter in a large saucepan over a medium heat. Gently fry the diced onion and garlic for 5 minutes until soft.

2. 2

   Add the tomato purée and smoked paprika, stir for 1 minute, then add the brandy and let it bubble for 30 seconds.

3. 3

   Pour in the tinned tomatoes and fish stock. Bring to a simmer and cook for 15 minutes.

4. 4

   Use a stick blender to blitz the soup until completely smooth, then pass through a sieve for a silky finish.

5. 5

   Return to the heat, stir in the cream and bring to a gentle simmer. Add the prawns and cook for 3–4 minutes until pink and curled.

6. 6

   Season well and serve in warmed bowls with crusty rolls alongside.