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Prawn and fennel bisque
Fruit and vegetables
2
onions
, finely chopped
1
garlic
clove, sliced
1
carrot
, chopped
1
fennel
bulb, chopped
½ tsp freshly chopped
thyme
2 tbsp freshly chopped
dill
, to garnish
Cooking ingredients
1.5 litres/2½ pints fish
stock
3
saffron
strands, soaked in 2 tbsp water
2 tbsp
tomato purée
salt and freshly ground
black pepper
Dairy, eggs and chilled
30g/1oz
butter
100ml/3fl oz
cream
Meat, fish and poultry
350g/12oz raw
prawns
, shelled and deveined, plus 4
prawns
with tails on (optional garnish)
Other
125ml/4fl oz dry
white wine
Back to recipe
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