1kg (2lbs)prawnsShells and heads remove, meat reserved
6cups (1.5l)chicken/fish stock
1teaspoonwhole white peppercorns
2piecesof lemon peelyellow part only
1teaspoonsea salt flakes
1red onionfinely chopped
salt & pepper to taste
juice of 1/2 lemon
Fresh parsleychopped, to serve
1.5tablespoonsflour mixed with 1/2 cup water(to thicken if necessary)
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.
After 30 minutes, blend with an immersion blender until as smooth as possible then run through a sieve and discard all of 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.
Cook for 20 minutes then add the prawn/shrimp meat and cook for a few minutes until the prawns are cooked through. Blend the soup until smooth. I do this in my high-powered blender to make sure it's very smooth but you can use any blender and then pass the soup through a fine-mesh sieve again.
Pour the strained/blended soup back into a pot set over medium heat. Pour in the cream and lemon juice and bring to a simmer. Season to taste and allow to simmer for 5 minutes. At this point, if the soup seems too thin, whisk in some flour mixed with water and allow to cook until thickened. Serve the bisque with a swirl of cream and parsley. I fried some whole shrimp/prawns in a splash of oil to add to the top but this is optional.
Season to taste and serve with a sprinkling of chopped parsley.