Method

1. 1 Spread the Prawn shells on an oven proof dish and roast them @ 200C for 15 minutes.
2. 2 Chop the onions, celery and carrots.
3. 3 In a large pot or Dutch oven, heat a few spoon of olive oil over medium heat. Add the vegetable mix and sauté until the onion is translucent, about 5 minutes.
4. 4 Add the langoustine shells and tomato tin to the pot. Stir to combine and cook for 2-3 minutes.
5. 5 (Optionally) Add the brandy to the pot and stir to deglaze the bottom of the pot. Cook for 1-2 minutes,
6. 6 Add water to the pot to cover over the shells, bring to a boil. Reduce heat and simmer for 30 minutes.
7. 7 Breakdown and mash the shells with a handheld liquidiser.
8. 8 Strain the stock. First using a colander to filter out the larger pieces, then through a fine mesh, like a flour sieve to remove the finer shells particles. Using the back of a spoon, give a good squeeze to the shell o extract all the juices.
9. 9 Return the prawn stock to the pot, add some tomato paste to add a richer red color to the bisque and add the cream to the pot and stir to combine. Cook over low heat for 5-10 minutes, or until the soup has thickened slightly.
10. 10 Season the soup with salt and pepper, to taste.
11. 11 Optional: Traditional French Fish Soups are served with Rouille ( The French word for Garlic Mayonnaise). Make this easily by combining a few spoonfuls of Mayo, a small squeeze of tomato concentrate, and some crushed garlic, mix together.
12. 12 Toast a few slices of sourdough bread, rub with a garlic clove
13. 13 Ladle the pipping hot soup into bowls and garnish with chopped parsley ( we sprinkled a few drops of red lobster oil … but extra quality Extra Virgin Olive oil will also add colour contrast) serve with the Garlic toast on the side
14. 14 Enjoy... :)