How to make prawn bisque

1. Make the base: In a large pot set over medium-high heat, cook the shells and heads of the prawns until orange and fragrant. Add the bay leaf, garlic, peppercorns and lemon peel as well as the stock. Season with salt then allow to simmer for 30 minutes with the lid ajar. After 30 minutes, blend with an immersion blender until as smooth as possible then run through a sieve and discard all of the shells.
2. Make the bisque: In a separate pot, melt the butter and cook the onions and garlic until soft and translucent. Then add the smoked paprika, tomato paste and sugar. Pour in the prawn stock. Cook for 20 minutes then add the prawn/shrimp meat and cook for a few minutes until the prawns are cooked through. Blend the soup until smooth. I do this in my high-powered blender to make sure it’s very smooth but you can use any blender and then pass the soup through a fine-mesh sieve again.
3. Finish: Pour the strained/blended soup back into a pot set over medium heat. Pour in the lemon juice and bring to a simmer. Season to taste and allow to simmer for 5 minutes. At this point, allow to cook until thickened. Serve the bisque with a swirl of balsamic and chive. I fried some whole shrimp/prawns in a splash of oil to add to the top but this is optional.