Fish soup with shell-on prawns and crunchy vegetables

Royal Greenland

Royal Greenland

Standard Supplier 30th November 2017
Royal Greenland

Royal Greenland

Standard Supplier

Fish soup with shell-on prawns and crunchy vegetables

For those chilly winter days, try serving a steaming hot bowl of our fish soup with freshly baked bread and icecold butter.
Serves 10 persons in 90 min.

Ingredients

  • 1200 ml of fish stock
  • 600 ml of dry white wine
  • 4 shallots, finely chopped
  • 600 ml whipping cream
  • 2100 g shell-on prawns
  • 2 bulbs of fennel
  • 1 bunch of finely chopped spring onions
  • 6 carrots, peeled
  • 225 g peas
  • 6 tomatoes
  • 1 bunch of finely chopped chervil

Method

Boil together the white wine and finely chopped shallots until there is about half the liquid remaining. Add the fish stock and cook for a further 5 minutes or so. Add the cream and cook until approx. 2 litres remains. Season with salt and pepper to taste.
Peel the shell-on prawns. If you wish, save 10-20 prawns for garnishing. Chop the carrots, spring onions and fennel into small pieces. Seed the tomatoes and finely dice them. Add the vegetables and prawns to the soup and bring to the boil. Add chervil and peas and season with salt and pepper.
Serve with bread.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall  – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 16 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 560,000 followers across Facebook, X, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.