Prawn and fennel bisque recipe
 This smooth and creamy seafood soup made with saffron and fennel makes an impressive starter or light supper. 30g/1oz butter2 onions, finely chopped1 garlic clove, sliced1 carrot, chopped1 fennel bulb, chopped1.5 litres/2½ pints fish stock125ml/4fl oz dry white wine3 saffron strands, soaked in 2 tbsp water2 tbsp tomato purée½ tsp freshly chopped thyme350g/12oz raw prawns, shelled and deveined, plus 4 prawns with tails on (optional garnish)100ml/3fl oz cream2 tbsp freshly chopped dill, to garnishsalt and freshly ground black pepper 30g/1oz butter 2 onions, finely chopped 1 garlic clove, sliced 1 carrot, chopped 1 fennel bulb, chopped 1.5 litres/2½ pints fish stock 125ml/4fl oz dry white wine 3 saffron strands, soaked in 2 tbsp water 2 tbsp tomato purée ½ tsp freshly chopped thyme 350g/12oz raw prawns, shelled and deveined, plus 4 prawns with tails on (optional garnish) 100ml/3fl oz cream 2 tbsp freshly chopped dill, to garnish salt and freshly ground black pepper Method Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more. Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time.Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes. Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan. Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute.If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink.Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately. Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more. Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes, or until soft and translucent. Add the garlic and cook for a minute more. Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time. Stir in the carrot and fennel and continue to cook for 4–5 minutes, stirring from time to time. Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes. Add the fish stock, wine, the saffron and its soaking water, tomato purée and thyme. Stir and simmer over a low heat for 10 minutes. Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan. Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan. Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute. Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute. If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink. If using, place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes, or until pink. Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately. Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately.