Vanilla-butter prawn bisque

Vanilla-butter prawn bisque

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  • 6
  • Easy
  • Carb Conscious
  • 40 minutes
  • 1 hour
  • Woolworths Hartenberg Chardonnay

“We eat plenty of prawns and freeze the heads to make this bisque. You can use salmon as an alternative to trout.”- Abigail Donnelly


  • 2 T butter
  • 1 T olive oil
  • 12 prawn heads
  • 1 onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • 1 T tomato paste
  • 3 tarragon sprigs
  • 4 garlic cloves, chopped
  • ½ t cayenne pepper
  • 4 cups fish stock
  • 1 T chicken stock powder
  • 3 T flour
  • 1 T vanilla extract
  • 1 cup sherry
  • 1 cup cream
  • sea salt and freshly ground black pepper, to taste
  • 4 x 200 g Woolworths trout portions
  • Woolworths trout pearls, for serving

Cooking Instructions

1. Heat the butter and oil in a large pan. Add the prawn heads and cook for 2 minutes. Remove from the pan.

2. Add the onion, carrots and tomato paste and cook slowly until golden brown.

3. Stir in the tarragon, garlic and cayenne pepper and cook for 2 minutes. Add the stocks, flour, vanilla extract and the prawn heads. Simmer for 30 minutes, covered.

4. Transfer to a blender and blend until smooth, including the heads – this will add more flavour. Strain, then add the cream and sherry and season.

5. Pan-fry the fish on one side for 5 minutes. Turn and cook for 1 minute.

6. Ladle the bisque into bowls, top with the fish and spoon over the trout pearls.

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Photographs: Myburgh Du Plessis
Production: Abigail Donnelly 
Food assistant: Emma Nkunzana and Terry Donnelly

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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