Jennifer Oppermann

Jennifer Oppermann

Recipe

DUBLIN BAY PRAWNS IN A SEAFOOD BISQUE SAUCE

single recipe cover
INGREDIENTS
  • 4 Shallots chopped finely
  • 3 tablespoons of rapeseed oil
  • 5 prawns in shells
  • 200g prawn shells
  • ½ can chopped tomatoes
  • 3 garlic cloves chopped finely
  • 1 tablespoon tomato puree
  • ½ teaspoon of sugar
  • 3 bay leaves
  • 2-3 dried star anise
  • 200ml single cream
  • 1 litre fish stock
  • 2 tablespoons of Brandy
  • FOR THE PRAWNS 100g shelled and deveined prawns
  • 2 litres of water
  • 1/4 teaspoon of sea salt

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