Ingredients

• 200g whole prawns
• 6 tbsp butter
• 1 tsp olive oil
• 4 tbsp onion, chopped
• 4 tbsp celery, chopped
• 2 cloves gralic, diced
• Sriracha sauce to taste
• 1 tsp black pepper
• 1 tomato, chopped
• 250ml cold water
• 250ml white wine
• 450g fresh linefish, cut into cubes
• 60ml parsley
• 125ml cream
• 125ml sour cream
• Cake flour (dependent on thickness of soup)
• 2 tomatos, neatly chopped for garnish
• 45ml parsley, finely chopped for garnish

Method

Remove the heads of the prawns, de-vein and remove the shells.  Keep the heads to one side to use for presentation and keep the shells for the bisque.
Add the butter and olive oil to the pan.  Heat up.
Add Onion, celery and garlic to the pan and sauté until it’s tender.
Add the prawn shells and stir through.
Now add the Sriracha sauce (to taste), black pepper and chopped tomatoes. Stir through.
Add the white wine, bring to boil and let the alcohol cook away.  Then add the cold water.  Bring to the boil and turn down and let it simmer. After 15 minutes of simmering, place it in a blender and blend completely.  Then strain through a sieve (twice if needed) and place the base of the bisque back in the pot and get it simmering again.
Before serving:  Quickly cook the prawns in a wok with some olive oil and butter.  Remove when done and set aside.  Do the same with the with the cubes of fish.  Set all the ingredients aside and don’t just add it to the bisque, otherwise it will be overcooked.
Add the parsley, cream and sour cream to the base of the bisque.  Cook this down, if you want the soup to be a bit thicker, you can make a paste with flour and water and add to the bisque to thicken it.
Dry the prawn heads and deep fry them in oil quickly – optional for serving
Add the seafood and heat through.  Serve immediately, topped with the prawn head, chopped tomatoes and parsley.