Prawn Soup

Fish challenge


  • 6-8 uncooked pawns in their shells.
  • 3-4 uncooked tiger prawns
  • 3-4 uncooked langoustines in their shells
  • 250ml double cream
  • sprig of thyme
  • bay leaf
  • salt and pepper for seasoning
  • soup base
  • 1 white onion finely chopped
  • 1 large carrot roughly chopped
  • 1 bulb of fennel roughly sliced
  • 2 sticks of celery roughly chopped
  • 1 tblsp vegetable oil
  • 25g butter
  • 500ml fish stock
  • peel of half an orange, removed with knife, do not take any of the pith
  • peel of half a lemon, removed with a knife, do not take any of the pith
  • squeeze of lemon
  • salt and pepper


  1. 1. Remove the heads and shells from the langoustines and set aside. Do not throw out. Put the langoustine meat to the side for finishing the soup.You do not need to remove the heads and shells from the prawns as you will be using these whole
  2. 2. Heat the vegetable oil in a large saucepan and then add the butter. Add in the chopped onions, celery, carrot and fennel and the herbs. Sweat for about five minutes. Then add in the prawns and sweat for about five minutes. Using a large wooden sppon bash the cooked prawns in the saucepan, breaking them up as much as you can. Add in the langoustine shells and heads and bash up to break them up. Turn up heat until the prawn shells and vegetables until just beginning to caramelize.
  3. 3. Add in the orange and lemon peels and then add in the fish stock. Let bubble away at a brisk pace until the fish stock is reduced by half. Season with a little pepper at this stage.
  4. 4. Remove the bay leaf and sprig of thyme and discard. Puree, the prawn vegetable and stock (including the shells) mixture in a blender and pass through a fine sieve or chinois into a clean medium sized saucepan. Discard the bits of shell and other material that is retained in the sieve.
  5. 5. Add in double cream and heat through until hot but do not boil. Season with Salt, pepper and lemon juice as required.
  6. Meanwhile…
  7. 6. Heat a small amount of flavourless vegetable oil in a small frying pan. Add the shelled tiger prawns and langoustine and cook for about three minutes until just cooked through. Take off heat and drain the excess oil off the prawns and langoustine by placing on kitchen roll.
  8. 7. Chop the prawn meat and langoustines into small chunks and add to the soup.
  9. 8. Check seasoning again and adjust if necessary.
  10. 9. Serve.

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