1

Heat 2 teaspoons oil in a large saucepan over medium heat. Cook reserved prawn shells, stirring, for 2–3 minutes or until shells turn deep red. Add 1 litre (4 cups) water and bring to the boil. Reduce heat and simmer, uncovered, for 15 minutes. Remove from heat. Using a stick blender, process mixture until shells are crushed. Strain through a fine sieve. Discard solids and reserve stock.

2

Heat half the remaining oil in same cleaned saucepan over medium-low heat. Cook onion, fennel, carrot and garlic, stirring, for 5 minutes or until softened. Add tomatoes, cayenne, bay leaves, brandy and prawn stock and bring to the boil. Reduce heat and simmer, covered, for 30 minutes or until vegetables have softened. Discard bay leaves. Using a stick blender, process soup until smooth.

3

Meanwhile, cut prawns into 2cm pieces. Heat remaining oil in a large non-stick frying pan over high heat. Cook prawns, stirring, for 1–2 minutes or until just cooked through. Serve bisque topped with cream, prawns and reserved fennel fronds.