800 g Food lovers Giant King Argentinian prawns in shells
20 ml Food Lover’s olive oil
1 onion, chopped
1 large fennel bulb, chopped
2 carrots, peeled and chopped
150 ml dry white wine
1 tbsp brandy
400 g La Belinda chopped tomatoes
1 liter fish stock
2 tsp paprika
450 g Food Lovers mussels in the half shell
150 ml cream
1 tbsp finally chopped parsley
1 loaf of Ciabatta
Shell the prawns, and set the prawns aside keeping the shells.
Fry the shells in the oil in a large pan for about 5 minutes.
Add the onion, fennel and carrots and cook for about 10 minutes until the veg start to soften.
Pour in the wine and brandy and bring to the boil.
Add the tomatoes, stock and paprika.
Cover and simmer for 30 minutes.
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 the sauce into a clean pot and add the prawns and the half shell mussels simmer for 5 minutes.
Stir in the cream.
Sprinkle over chopped parsley and serve with ciabatta.
