Shell the prawns. Chop the prawns into small chunks, but keep the shells Quickly fry the prawns in a large pan with the olive oil to brown and remove from the pan. Add the shells to the same pan and cook for about 5 minutes. Add the onion, fennel and carrots and cook for 10 minutes until the vegetables start to soften. Pour in the wine and brandy and boil for 1 minute to evaporate the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 minutes. Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture. Tip back into a clean pan, add the prawns and cream and cook for just 2 minutes to heat the prawns. To serve, spoon into small bowls and top with extra prawns and snipped fennel leaves.
Serves 4Email this Recipe Back to Manuel's Recipes What's for Dinner