INGREDIENTS

Bisque

• 600g whole green king prawns

• 2 tbsp extra virgin olive oil

• 2 tbsp butter

• 3 cloves garlic, peeled and finely chopped

• 1 brown onion, peeled and finely chopped

• 1 carrot, finely chopped

• 2 stalks celery, finely chopped

• 1/2 bulb fennel, finely chopped, tops reserved

• 1/4 cup parsley, roughly chopped

• 2 tbsp tarragon, roughly chopped

• 1 tbsp tomato paste

• 125ml (1/2 cup) dry white wine

• 750ml good quality fish stock

• 4 tomatoes, chopped

• 1 tbsp lemon juice

• 1/4 cup pure cream

• Salt and pepper, to taste

To garnish

• Micro mustard cress or baby shiso

• Reserved fennel tops

• Thin slices of fresh fennel

• Baby heirloom tomatoes, sliced

METHOD

Remove the heads and outer shell from the prawns and reserve. Remove intestinal tract. Set peeled prawns aside to cook separately.

Place a large saucepan over medium to high heat. Add olive oil. Fry prawn heads and shells until colour has changed to vibrant orange. Add butter, garlic and onion and sauté for 2 minutes. Add carrot, celery and fennel and cook for a further 2-3 minutes, using a wooden spoon to break down the prawn heads as much as possible.

Stir though parsley, tarragon and tomato paste. Deglaze the pan with white wine and cook for 3-4 minutes until alcohol has evaporated.

Add fish stock and bring to the boil. Reduce heat and allow to simmer gently for 15-20 minutes. Add tomatoes and black pepper. Simmer for 10 minutes, stirring occasionally. Season to taste with lemon juice. Strain mixture through a fine sieve lined with muslin cloth, pressing out all the liquid with the back of a spoon. Return to a saucepan and add cream.

When ready to serve, heat a large frypan over medium heat. Add a little extra olive oil. Gently fry prawns for 1-2 minutes on each side and season. Arrange in the centre of a serving bowl and add garnishes. Pour over hot bisque. Serve with warm crusty bread.