Photo of Prawn and tomato bisque by WW

Prawn and tomato bisque

6
6
6
SmartPoints® value per serving
Total Time
6 hr 50 min
Prep
20 min
Cook
6 hr 30 min
Serves
4
Difficulty
Moderate
Bisque is a traditional seafood soup and this slow cooked version is packed full of rustic vegies and herbs making it absolutely delicious.

Ingredients

green prawns

400 g

olive oil

2 tsp

brown onion

1 medium

carrot(s)

1 medium

leek(s)

1 whole

garlic

2 clove(s)

sweet white wine

½ cup(s)

fish stock

4 cup(s), (1 L)

tomato paste

2 tbs

bay leaf

1 whole, dried

fresh thyme

4 tbs, (2 sprigs)

tomato(es)

2 medium, chopped

reduced fat oil spread

1 tbs, melted

plain flour

1½ tbs

light thickened cream

cup(s), (80ml)

fresh dill

2 tbs, sprigs

Instructions

  1. Peel and devein prawns, reserving shells and heads. Rinse prawn heads under water to remove any brain matter. Place peeled prawns in a bowl. Cover and place in fridge until required.
  2. Heat oil in a deep non-stick frying pan over medium-high heat. Cook onion, carrot and leek, stirring, for 5 minutes or until onion has softened. Add garlic and reserved prawn shells and heads and cook, stirring, for 2–3 minutes or until prawn shells just change colour. Add wine and bring to the boil. Transfer mixture to a 4.5 litre (18-cup) slow cooker.
  3. Add stock, tomato paste, bay leaf, thyme, tomatoes and 1 cup (250ml) water. Cook, covered, on low for 6 hours (or high for 3 hours).
  4. Strain soup through a muslin-lined sieve or colander into a large heatproof bowl. Discard shells, heads and other solids. Return broth to cooker. Combine melted spread and flour in a small bowl to make a smooth paste. Stir flour mixture into broth. Cook, covered, on high, stirring occasionally, for 15 minutes or until broth slightly thickens. Season with salt and pepper.
  5. Add cream and peeled prawns and cook, covered, on high for 5 minutes or until prawns are just cooked through. Serve bisque topped with dill.

Notes

SERVING SUGGESTION: Mixed salad leaves and crusty rye sourdough bread. TIP: ON THE STOVETOP - If you don’t have a slow cooker, cook soup in a large covered saucepan over low heat for 2 hours. When adding flour paste in Step 4, increase heat to medium-high and cook soup, uncovered, stirring, for 4–5 minutes or until thickened. Continue from Step 5.

Start eating better than ever!