Ingredients

• 30g/1oz butter
• 2 onions
• finely chopped
• 1 garlic clove
• sliced
• 1 carrot
• chopped
• 1 fennel bulb
• chopped
• 1.5 litres/2½ pints fish stock
• 125ml/4fl oz dry white wine
• 3 saffron strands
• soaked in 2 tbsp water
• 2 tbsp tomato purée
• ½ tsp freshly chopped thyme
• 350g/12oz raw prawns
• shelled and deveined
• plus 4 prawns with tails on (optional garnish)
• 100ml/3fl oz cream
• 2 tbsp freshly chopped dill
• to garnish
• salt and freshly ground black pepper

Directions

• Melt the butter in a large saucepan over a medium heat. Add the onions and fry for 5–6 minutes
• or until soft and translucent. Add the garlic and cook for a minute more.
• Stir in the carrot and fennel and continue to cook for 4–5 minutes
• stirring from time to time.
• Add the fish stock
• wine
• the saffron and its soaking water
• tomato purée and thyme. Stir and simmer over a low heat for 10 minutes.
• Transfer to a blender or food processor. Allow to cool slightly and then process until smooth. Return the soup to the saucepan.
• Stir in the raw prawns and cook over a low heat for about 4 minutes. Check the seasoning and add salt and pepper according to taste. Stir in the cream and heat for another minute.
• If using
• place the remaining four prawns in a steamer set over boiling water and cook for about 4 minutes
• or until pink.
• Ladle the soup into warm soup bowls. Place a cooked prawn in the centre of each bowl (if using) and sprinkle around a little fresh dill to garnish. Serve immediately.