Prawns With Cardamom And Fennel Food

SPANISH-STYLE PRAWNS WITH FENNEL

Steps:

• Peel and finely slice the garlic, then trim and slice the fennel. Pick and roughly chop the parsley leaves, and roughly chop the stalks.
• Heat a good lug of oil in a saucepan and gently fry the garlic till golden.
• Add the fennel and parsley stalks, then reduce the heat to low and sauté for 10 minutes, or until softened but not coloured.
• Halve half the tomatoes, leaving the rest whole, then add to the pan with the wine. Bring to the boil, then simmer for 5 to 10 minutes, or until thickened. If it's too thick, add a splash of water.
• Peel the prawns, leaving the tails on, then butterfly them by cutting along the back of each one and opening them out like a book.
• Add to the pan and cook for 4 minutes, or until they're cooked and pink.
• Stir through parsley leaves and season. Serve with lemon wedges and nice bread.

QUICK PRAWN, FENNEL & TOMATO RAGOUT

Steps:

• Heat the oil in a large pan. Add the onion and fennel and cook for 5 mins, stirring every so often. Add the tomatoes and seasoning, then bring to the boil. Cover and cook on a low heat for 10 mins until the fennel is tender, then stir in the prawns and warm through. Serve scattered with olives and the reserved fennel tops, roughly chopped.

PRAWNS WITH CARDAMOM AND FENNEL

Steps:

• Heat oil in skillet over med high heat. Add garlic and cook for 10 seconds. Add cumin, cardamom and fennel and cook 5 seconds.
• Add the prawns, salt and pepper and cook until prawns begin to turn pink. then add coconut. Turn heat to medium and saute until cooked through, about 3 minutes.
• Add the lemon juice then turn off the heat.

PRAWN & FENNEL BISQUE

Steps:

• Shell the prawns, then fry the shells in the oil in a large pan for about 5 mins. Add the onion, fennel and carrots and cook for about 10 mins until the veg start to soften. Pour in the wine and brandy, bubble hard for about 1 min to drive off the alcohol, then add the tomatoes, stock and paprika. Cover and simmer for 30 mins. Meanwhile, chop the prawns.
• Blitz the soup as finely as you can with a stick blender or food processor, then press through a sieve into a bowl. Spend a bit of time really working the mixture through the sieve as this will give the soup its velvety texture.
• Tip back into a clean pan, add the prawns and cook for 10 mins, then blitz again until smooth. You can make and chill this a day ahead or freeze it for 1 month. Thaw ovenight in the fridge. To serve, gently reheat in a pan with the cream. If garnishing, cook the 8 prawns in a little butter. Spoon into small bowls and top with the prawns and snipped fennel fronds.