Prawn Head Bisque

INSTRUCTIONS:

Step1: Saute

• In a large pot, heat the olive oil or butter over medium heat.
• Add the chopped onion, garlic, carrot, and celery.
• Sauté for about 5-7 minutes until softened.

Step 2: Cook

• Increase the heat to medium-high and add the prawn heads.
• Cook for about 5-6 minutes, stirring frequently, until they turn pink.
• Stir in the tomato paste, paprika, and bay leaf.
• Cook for another 2-3 minutes.

Step 3: Simmer

• Pour in the white wine and scrape any browned bits off the bottom of the pot.
• Let it simmer for a couple of minutes to reduce.
• Pour in the fish stock or water.
• Bring to a boil, then reduce the heat and let it simmer for 30 minutes.

Step 4: Blend

• Remove the pot from heat.
• Blend the soup until smooth. (carefully transfer the soup to a blender in batches.)
• For an ultra-smooth bisque, strain the blended soup through a fine-mesh sieve to remove any solids.

Step 5: Add Cream and Serve

• Return the bisque to the pot and stir in the heavy cream.
• Heat gently over low heat.
• Season with salt and pepper to taste.
• Ladle the bisque into bowls.
• Garnish with fresh herbs and serve with lemon wedges on the side.