Prawn Bisque

Ingredients

• Fresh parsley (2 tablespoons, chopped)
• Salt and pepper (to taste)
• Heavy cream (1/2 cup)
• Bay leaf (1)
• Fish stock (4 cups)
• White wine (1/2 cup)
• Tomato paste (2 tablespoons)
• Garlic (2 cloves, minced)
• Celery (1 stalk, chopped)
• Carrot (1 medium, chopped)
• Onion (1 medium, chopped)
• Butter (2 tablespoons)
• Prawns (500 grams, peeled and deveined)

Instructions

1. In a large pot, melt the butter over medium heat.
2. Add the chopped onion, carrot, celery, and minced garlic. Cook until the vegetables are softened, about 5 minutes.
3. Add the tomato paste and cook for another 2 minutes.
4. Deglaze the pot with white wine, scraping the bottom to release any browned bits.
5. Add the prawns, fish stock, bay leaf, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 20 minutes.
6. Remove the bay leaf and transfer the soup to a blender. Blend until smooth.
7. Return the soup to the pot and stir in the heavy cream. Heat over low heat until warmed through.
8. Season with additional salt and pepper if needed.
9. Serve the prawn bisque hot, garnished with fresh parsley.