(Serves 8)



450g raw tiger prawns in their shells

4 tbsp olive oil

1 large onion, chopped

1 large fennel bulb, chopped, fronds reserved

2 carrots, chopped

150ml dry white wine

1 tbsp brandy

400g can chopped tomatoes

1l fish stock

2 generous pinches paprika

To serve

75ml cream

75ml low fat milk

8 tiger prawns, shelled, but tail tips left on

fennel fronds



Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.

Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.

Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the milk and cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds. *Cooking Light*



The prawn shells give a deep seafood flavour to this luxurious soup. It’s quite a rich dish, so serve in your smallest bowls


Nutritional Information:

Calories 104; protein 7g; carbs 8g; fat 8g; saturates 1g; fibre 3g; sugar 4g; salt 7.86g

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