Luxurious Creamy Prawn Bisque

Ingredients

• Unsalted butter (2 tablespoons)
• Onion (1 medium, diced)
• Carrot (1 medium, diced)
• Celery (1 stalk, diced)
• Garlic (3 cloves, minced)
• Tomato paste (2 tablespoons)
• White wine (1 cup)
• Fish stock (4 cups)
• Bay leaf (1)
• Salt (to taste)
• Black pepper (to taste)
• Prawns (1 pound, peeled and deveined)
• Heavy cream (1 cup)
• Fresh parsley (for garnish)

Instructions

1. In a large pot, melt the unsalted butter over medium heat until it begins to foam.
2. Add the diced onion, carrot, celery, and minced garlic to the pot. Sauté until the vegetables are softened and fragrant, about 5 minutes.
3. Stir in the tomato paste and cook for an additional 2 minutes, allowing the flavors to deepen and meld together.
4. Deglaze the pot by pouring in the white wine, scraping the bottom to release any browned bits for added flavor. Let it simmer for 2-3 minutes until slightly reduced.
5. Add the prawns, fish stock, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for about 20 minutes, allowing the flavors to meld.
6. Remove the bay leaf and carefully transfer the soup to a blender. Blend until the mixture is smooth and velvety, working in batches if necessary.
7. Return the bisque to the pot and stir in the heavy cream. Heat over low heat until warmed through, ensuring not to boil to preserve the creaminess.
8. Taste and adjust the seasoning with additional salt and pepper if needed.
9. Serve the prawn bisque hot, garnished with fresh parsley for a pop of color and flavor.