Prawn & Fennel Bisque (French Side)

Peel the prawns and then fry them in oil in a large frying pan for about 5 minutes. Add the onion, fennel and carrots and cook for about 10 minutes until the vegetables begin to soften. Pour in the wine and brandy, bubble vigorously for about 1 minute to remove the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 minutes. Meanwhile, chop the prawns.
Puree the soup as finely as you can with a blender or food processor, then press through a sieve and into a bowl. Spend a little time straining the mixture through the strainer, as this will give the soup its velvety texture.
Pour back into a clean pan, add the prawns and cook for 10 minutes, then mix again until smooth. You can make it and chill it a day in advance or freeze it for 1 month. Defrost overnight in the refrigerator. To serve, gently reheat a frying pan with the cream. To decorate, cook the 8 prawns in a little butter. Pour into small bowls and top with the prawns and chopped fennel fronds.

foods：
450 g tiger prawns
4 tablespoons olive oil
1 large onion
1 large fennel
2 carrots chopped
150ml dry white wine
1 tablespoon brandy
400 g chopped tomatoes
1 liter of fish broth
2 pinches of paprika
150ml Double Cream
8 Prawns