Tomato and prawn bisque
This soup is made in two stages, first you need to
make a good bisque stock and then you can add the tomato part.
This makes enough for about 10 people.
Get 1 kg of fresh prawns, remove the shells and set a side, clean the prawns and discard the gut, chop them up in small pieces and refrigerate.
Put the prawn shells in a hot oiled pot and add one onion diced, 2 sticks of celery, 3 sliced carrots, and 3 table spoons of tomato paste. Cook this til the tomato paste starts to dry then add 1/2 a bottle of white wine, put in 2 bay leaves, 6 black peppercorns and fill with water about 2 liters, bring this to the simmer, add a lemon sliced just before straining.
That's the bisque stock out of the way, you can freeze this part if you want.
Now you need to get on with the tomato ingredients
Dice an onion, 2 sticks of celery and about 6 roma tomatoes. Put 1/4 cup of virgin olive oil in a pan and cook these ingredients for about 5 minutes on high heat, add 1/2 a cup of flour and mix thru well. Slowly add the prawn bisque stock to this mix, stirring as you add a little at a time. Cook for about 15 minutes then strain and adjust the seasoning with salt and pepper.
Cook your prawns in virgin olive oil, add some sliced cherry tomatoes as a garnish and 1/2 a cup of chopped basil leaves, when the prawns are just done pour in the bisque mix, stir and serve.