Ingredients

• 1 lb tiger shrimp (about 1 pound), shelled, shells reserved
• 4 tbsp olive oil
• 1 large onion, chopped
• 1 large fennel bulb, chopped (fronds reserved)
• 2 carrots, chopped
• 2/3 cup dry white wine
• 1 tbsp brandy
• 1 (14 oz) can canned chopped tomatoes
• 4 cups fish stock
• 2 pinches paprika
• 2/3 cup heavy cream
• 8 whole shrimp, for garnish
• 1 tbsp butter, for the garnish shrimp

Equipment

• Large pot
• Immersion blender or food processor
• Fine mesh sieve
• Small skillet for the garnish shrimp

Instructions

1. Shell the shrimp and set the meat aside, keeping 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 pink and smell fragrant, which builds the deep base flavor of the bisque.
2. Add the onion, fennel, and carrots and cook for about 10 minutes, stirring now and then, until the vegetables start to soften and turn glossy so they release their sweetness into the soup.
3. Pour in the white wine and brandy and let it bubble hard for about 1 minute to cook off the raw alcohol, leaving just the flavor behind.
4. Stir in the tomatoes, fish stock, and paprika. Cover and simmer gently for 30 minutes so everything melds into a rich, savory broth. 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 bowl. Work it firmly and patiently through the mesh, because this straining step is what gives the bisque its smooth, velvety texture.
6. Return the strained soup to a clean pot, add the chopped shrimp, and cook for 10 minutes until they are just done. Blend again until completely smooth.
7. To serve, reheat gently and stir in the heavy cream until warmed through (do not boil, or it may curdle). Cook the 8 whole shrimp in a little butter until pink, about 2 minutes per side, then ladle the bisque into small bowls and top with the shrimp and snipped fennel fronds.