By: Afroza Naznin Shumi
- 500g prawn shells and heads
- 5 liters chicken/fish stock
- 2 bay leaves
- 1 garlic clove
- 1 teaspoon whole white peppercorns
- 2 pieces of lemon peel (yellow part only)
- 1 teaspoon sea salt flakes
- 1 red onion, finely chopped
- 1 garlic cloves, crushed
- ½ teaspoon smoked paprika
- 1 tablespoon tomato paste
- ½ teaspoon sugar
- 1 cup cream
- salt & pepper to taste
- juice of ½ lemon
- 5 tablespoons flour mixed with ½ cup water
- Fresh parsley, chopped, to serve
- Place the prawn shells and heads in a pot and add the stock, bay leaves, peppercorns, salt, lemon peel, and garlic. Bring up to a boil and allow to simmer for 30 minutes, covered until the stock is well infused by the shells.
- In a separate pot, melt a little butter and fry the onion until soft and translucent. Add the garlic and fry for a few seconds before adding the smoked paprika, tomato paste, and sugar.
- Allow to fry for 30 seconds then pour in the prawn stock with the shells and heads.
- Allow simmering for 20 minutes then removing from the heat and allow to cool to room temperature.
- When the stock has cooled down, blend, the shells until they are broken up completely. Pass the mixture through a sieve into a bowl and then through a sieve lined with muslin once more into a clean pot. This is to make sure there is no grit or sediment in the bisque
- Place the pot over low heat and allow to come back up to heat. Pour in the cream. If the soup seems too thin at this stage (which it probably will be), whisk in the flour paste and allow simmering gently for 10 minutes until the soup has thickened slightly. You don’t want it to be too thick, it needs to be very ‘soupy’ still but also not watery.
- Season to taste and if you want you can serve it with a sprinkling of chopped parsley.