More from Beach House chef Peter Finch !

Peter’s prawn bisque

What to do with those prawns shells? PRAWN BISQUE a huge KBH hit.                                                                     Thanks Peter

What you’ll need

25 prawn shells
1/2 onion
1 small can tomato paste
1/2  tsp garlic
2 litres fish or chicken stock
1/8 tsp. saffron
60 ml. fish sauce

Simmer for 1 hour then pulse with hand blender. Strain out shells.
Combine mixture with 1/2 cup of corn starch and 1/2 cup water…… thicken …..
Add 1 litre of whipping cream and season with black pepper and salt to taste