Prawn bisque with cognac...
Serve 6
2 red onions, chopped very finely
30 large raw prawns, black tiger prawns are ideal (if frozen defrost before using)
2 cloves garlic
3 tbsp tomato purée
150ml cognac
1 litre vegetable or fish stock
120ml cream
2 carrots, peeled and chopped
3 tsp paprika
1 tomato, peeled, deseeded and chopped
2 knobs of butter and a splash of oil
salt and pepper
chopped parsley or basil to decorate
METHOD
Peel the prawns and reserve the shells but discard any whiskers.
Put the heads and tails into a pan, add 300ml of water and cook till the shells turn pink.
Discard the heads and tails. Place all the shells and liquid into a blender, blend well and push through a sieve to extract the juice.
Cook the onions on a medium heat until soft then add the prawn juice.
Add the garlic and tomato purée and cook for a further two minutes.
Turn up the heat to high, add 100ml of the cognac and flambé.
Once the flames have gone out, turn the heat down to a simmer.
Add the stock, cream, carrots and paprika, simmer for 30 minutes adding the chopped tomato and half of the prawns after 15 minutes.
Again, blend until smooth then, using a large sieve over a bowl, stir through the juices.
Melt a little butter and oil in a frying pan, add the remaining prawns, season and cook for 2 to 3 minutes.
Add the remaining cognac and flambé.
Slice the prawns into slivers.
Pour the hot bisque into your bowls and decorate with the chopped prawns and parsley or basil.