Prawns Family friendly

Little prawn soups

Name: Little prawn soups
Yield: 4
Ingredients: 2 tablespoons light olive oil; 8 (about 250g) green king prawns, peeled (heads and shells reserved), deveined; 200ml dry white wine; 1 onion, finely chopped; 2 celery stalks, thinly sliced; 2 garlic cloves, thinly sliced; 2 tablespoons tomato paste; 1L (4 cups) fish stock or water; 1/2 zucchini, very finely diced; 1 tomato, very finely diced; 1/2 cup tomato passata (sugo); Pinch saffron threads; Pinch cayenne pepper; 1/2 teaspoon sweet paprika; 1 tablespoon finely chopped flat-leaf parsley; 2 tablespoons thin cream (optional)

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by Jill Dupleix

Food writer

Oct 02, 2015

This prawn soup is velvety and rich like a bisque. Serve with hot, crusty bread.

2 tablespoons light olive oil
8 (about 250g) green king prawns, peeled (heads and shells reserved), deveined
200ml dry white wine
1 onion, finely chopped
2 celery stalks, thinly sliced
2 garlic cloves, thinly sliced
2 tablespoons tomato paste
1L (4 cups) fish stock or water
1/2 zucchini, very finely diced
1 tomato, very finely diced
1/2 cup tomato passata (sugo)
Pinch saffron threads
Pinch cayenne pepper
1/2 teaspoon sweet paprika
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons thin cream (optional)

Method

1.

Heat oil over high heat in a wide, heavy-based saucepan, and fry prawn heads and shells, stirring, for 3-4 minutes, mashing with a potato masher to squash them. Add wine and boil for 1 minute. Add onion, celery, garlic and paste, stir until well combined. Add stock, then bring to the boil and simmer rapidly over medium heat for 10 minutes. Strain through a fine sieve placed over a large pan, pressing down on the solids, then discard solids.
2.

Reheat the broth and add the zucchini, tomato, passata, saffron, cayenne and paprika, and season to taste. Simmer, without boiling, over low heat for 5 minutes. Add the prawns and parsley, and cook for 2-3 minutes until cooked. Add the cream if you want a richer, bisque-like soup, and heat through.