Ingredients

• 1 pound tiger shrimp, in the shell
• 4 tablespoons olive oil
• 1 large onion, chopped
• 1 large fennel bulb, chopped
• 2 carrots, chopped
• 2/3 cup dry white wine
• 1 tablespoon brandy
• 1 can (about 14 ounces) canned chopped tomatoes
• 4 cups fish stock
• 2 pinches paprika
• 2/3 cup heavy cream
• 8 whole shrimp, for garnish
• 1 tablespoon butter, for garnish

Equipment

• Large pot
• Immersion blender or food processor
• Fine mesh sieve
• Ladle
• Small skillet

Instructions

1. Peel the shrimp and set the meat aside, keeping all the shells. Heat the olive oil in a large pot over medium-high heat and fry the shells for about 5 minutes, until they turn deep pink and smell sweet and toasty, which builds the backbone of flavor.
2. Add the onion, fennel, and carrots and cook for about 10 minutes, stirring now and then, until the vegetables soften and turn glossy so the soup tastes mellow and sweet.
3. Pour in the wine and brandy and let it bubble hard for about 1 minute to cook off the raw alcohol, then stir in the tomatoes, fish stock, and paprika.
4. Cover and simmer gently for 30 minutes so the flavors meld. Meanwhile, roughly chop the reserved shrimp meat.
5. Blend the soup as finely as you can with an immersion blender or in a food processor, then press it through a fine sieve into a clean bowl. Take your time working it through, because this step gives the bisque its smooth, velvety finish.
6. Return the strained soup to a clean pot, add the chopped shrimp, and cook for 10 minutes until the shrimp are pink and cooked through, then blend again until perfectly smooth.
7. To serve, gently reheat the bisque with the cream, stirring until warm (do not boil). Cook the 8 whole shrimp in the butter until pink, about 2 minutes per side, then spoon the bisque into small bowls and top with the shrimp and a few snipped fennel fronds.