Prawn and Fennel Bisque
With his proud, football-mad Liverpudlian dad clocking up over 60 years in professional kitchens, two things were pretty clear for John Jones from a young age. One - that he was going to become a chef, and two - that he was going to follow the reds of Liverpool.
The recipe I’m sharing is a prawn and fennel bisque, which is a dish I picked up and fell in love with when I was working in Spain. My time over there opened my eyes to seafood as it was so fresh, varied and at our fingertips each and every day. The Country Range Cooking Wine and Olive Oil help provide depth of flavour.”
Step 1Add a little olive oil to a pan and soften the celery, carrots, tomatoes, roasted fennel and shallots for 10 minutes.
Step 2Add the prawn heads/shells, crushed roasted garlic, fish stock and white wine and cook for a further 20 minutes.
Step 3Strain into a pan using a sieveand then again through muslin.
Step 4Bring the bisque to a boil and add the fresh prawns and cook for 2 minutes.
Step 5Serve with a drizzle of olive oil.
Increase Portion Size
- tsp Country Range White Cooking Wine
- tsp Country Range Olive Oil
- Celery sticks thinly diced
- Carrots thinly diced
- Roasted fennel finely diced
- Shallots finely diced
- Roasted garlic bulbs crushed
- Chopped ine tomatoes
- Fresh tiger prawns
- cup Fish stock
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