(7fl oz) white wine
50ml (2fl oz) Pernod (optional)
1 tsp paprika
2 x 400g tins chopped tomatoes
1.7 litres (3 pints) fish stock
300ml (½ pint) double cream, plus extra to drizzle
100g (3½oz) cooked white crab meat
15g (½oz) butter
Per serving 337 cals, 14g protein, 24g fat (14g saturates), 10g carbs (9g total sugars), 3g fibre
1. Peel the prawns and put the heads, shells, legs and tails into a large, deep pan. Rinse the peeled prawns, and chill on a plate lined with kitchen paper.
2. Add the oil to the pan and put over a medium heat. Fry the prawn shells for 5 minutes, occasionally crushing them with a wooden spoon. Add the onion, celery and carrots, and fry for 10 minutes, stirring occasionally.
3. Pour the wine and the Pernod, if using, into the pan and leave to bubble for a few minutes to drive off the alcohol. Stir in the paprika and cook for 1 minute, then add the tomatoes and stock. Simmer gently, uncovered, for 30 minutes.
4. Blend the soup in a blender or food-processor, shells and all, until it’s as smooth as you can get it (do this in batches if necessary). Next, push the mixture through a fine sieve back into the rinsed-out pan – really work the mixture hard, as this will give a better flavour. Discard any pulp that won’t go through the sieve.
5. Put the pan back over the heat and add all but 16 of the raw, peeled prawns. Bring the soup back up to a simmer and leave to bubble for 5 minutes to cook the prawns. With a slotted spoon, lift the prawns out of the mixture and add to the rinsed-out blender, together with a couple of ladlefuls of the soup. Blend until completely smooth. Return the blended prawn mixture to the pan.
6. To serve, stir the cream into the pan and add most of the crab meat. Heat gently until piping hot. Meanwhile, melt the butter in a small frying pan on a medium heat and fry the remaining 16 raw prawns for 3–5 minutes until bright pink and cooked through. Check the seasoning of the soup, adding salt and pepper to taste, then ladle into eight warmed soup bowls. Top each with two cooked prawns and a sprinkling of crab meat. Drizzle over some oil and extra cream, and garnish with a grinding of black pepper. Serve immediately with the rosemary croûtes (see here).
Make up to end of step 5 up to a month ahead. Cool the soup completely, then transfer to a freezerproof container and freeze. Put the peeled prawns in a freezerproof bag and freeze. To serve, thaw both in the fridge overnight and complete the recipe.
Rosemary Croûtes
Starting with a part-baked baguette makes these croûtes extra crispy.
Makes 16 croûtes
Hands-on time: 10 minutes
Cooking time: about 15 minutes
125g (4oz) part-baked baguette
2½ tbsp olive oil
1 tsp dried rosemary
Per croûte 37 cals, 1g protein, 2g fat (0g saturates), 4g carbs (0g total sugars), 0g fibre
1. Preheat the oven to 180°C (160°C fan) mark 4. Cut the baguette on the diagonal into slices about 1cm (½in) thick. Lay the slices on a baking sheet and brush the top of each slice with some of the oil. Cook for 10 minutes until the bread is lightly golden.
2. Carefully take the baking sheet out of the oven and turn over the bread slices. Brush the untoasted sides with the remaining oil, season with salt and pepper and scatter over the rosemary. Return to the oven to cook for 5 minutes until the tops are toasted. Cool on a wire rack and serve with the Prawn and Crab Bisque.
Make the croûtes up to a week ahead. Cool completely, then store in an airtight container.
This ever-popular starter is no cook, so no hassle!
Serves 6
Hands-on time: 20 minutes
450g (1lb) cooked and peeled king prawns
125g (4oz) iceberg lettuce, thinly shredded
6 tbsp mayonnaise
3 tbsp tomato ketchup
Finely grated zest of 1 lemon, plus lemon wedges to serve
Few dashes Tabasco sauce, to taste
Few large pinches paprika, plus extra to garnish (optional)
½ cucumber
Melba toasts or bread, to serve
Per serving 176 cals, 14g protein, 12g fat (1g saturates), 3g carbs (3g total sugars), 1g fibre
1. Lay the prawns out on some kitchen paper and dab dry. Put into a large bowl and add the shredded lettuce, the mayonnaise, tomato ketchup, lemon zest, Tabasco and paprika, if using. Stir to combine, then adjust the seasoning as necessary.
2. Slice the cucumber half into equal rounds, as thinly as you can.
3. Use the cucumber slices to line six dessert glasses, then spoon in the prawn mixture. Garnish with a grinding of black pepper and a sprinkle of paprika, if using. Serve with lemon wedges and Melba toasts or bread.
Prepare to the end of step 2 up to 3 hours ahead. Cover the prawn bowl and chill. Put the cucumber slices into another bowl, lay over some damp kitchen paper (so it’s touching the cucumber), then cover and chill. Complete the recipe to serve.
Purists may eat oysters with just lemon and Tabasco, but here are three alternative sauces that marry well with this luxury starter. Allow 4–6 oysters per person, and make sure they are as fresh as can be. Shucking them at home is ideal – alternatively, ask your fishmonger to do it for you. Serve on a large platter of crushed ice or rock salt.
Shallot Vinegar
Also known as mignonette sauce, this is a real classic to serve with oysters. The sharpness of the vinegar cuts through the richness of the shellfish.
Makes enough to dress up to 24 oysters
Hands-on time: 5 minutes
2 shallots, finely sliced
100ml (3½fl oz) red wine vinegar
1½ tbsp caster sugar
Per serving (with 4 oysters) 23 cals, 1g protein, 0g fat (0g saturates), 4g carbs (4g total sugars),