91min 4 ppl
Prawn Navarin
84 minutes
4 people
Hardover 60 min or 12+ steps
84 min · 14 steps
Hard: over 60 min or 12+ steps
420 kcalper person
Protein 38g
Carbs 28g
Fats 16g
About this dish
Built like a lamb navarin but grounded in a proper shellfish bisque, this dish roasts prawn shells with tomato paste and aromatics before folding in spring vegetables, so every spoonful carries real crustacean depth.
Allergy Info
Dairy, Gluten, Sulphites, Fish, Crustaceans
Diet Info
Pescatarian
Ingredients
Fresh Produce
- White onionfinely diced1 medium
- Carrotspeeled and cut into 1 cm rounds2 medium
- Turnipspeeled and cut into 1.5 cm wedges2 medium
- Baby new potatoeshalved200 g
- Fresh or frozen peas150 g
- Fine green beanstrimmed and cut into 4 cm lengths150 g
- Garlic clovesminced4 cloves
- Lemon zestzested1 lemon
- Flat-leaf parsleyfinely chopped2 tbsp
- Tarragon leavesfinely chopped1 tbsp
Fish & Seafood
- Large raw shell-on prawnspeeled, shells and heads reserved800 g
Dairy & Eggs
- Unsalted butter3 tbsp
Tins & Jars
- Tomato paste2 tbsp
- Fish stock600 ml
Dried Goods
- Caster sugar1 tsp
- Plain flour1 tbsp
Spices & Seasonings
- Bouquet garnithyme, bay leaf, flat-leaf parsley stalks tied together1 bundle
- Sea salt and white pepper to taste
Oils & Condiments
- Olive oil2 tbsp
- Dry white wine200 ml
Utensils
- Large saucepan
- Fine-mesh sieve
- Wide sauté pan
- Instant-read thermometer
- Chopping board
Method
1
Peel the prawns, reserving all shells and heads. Devein the prawns and pat them dry. Keep refrigerated until needed.
Approx. 10 minutes
2
Heat 1 tbsp olive oil in a large heavy-based saucepan over high heat until smoking. Add the prawn shells and heads and cook, stirring, for 4-5 minutes until they turn deep orange and begin to catch on the base.
Approx. 5 minutes
3
Push the shells to one side, reduce heat to medium, and stir in the tomato paste. Cook the paste for 2 minutes until it darkens slightly and smells nutty.
Approx. 2 minutes
4
Pour in the white wine and deglaze, scraping up all the caramelised bits. Let the wine reduce for 3 minutes until almost halved.
Approx. 3 minutes
5
Pour in the fish stock, add the bouquet garni, and simmer over low heat for 20 minutes. Strain through a fine-mesh sieve, pressing the shells firmly to extract every drop of liquid. Discard the solids and set the bisque base aside.
Approx. 20 minutes
6
In a wide, deep sauté pan, melt 2 tbsp butter with the remaining 1 tbsp olive oil over medium heat. Add the onion and cook for 5 minutes until soft and translucent, without colouring.
Approx. 5 minutes
7
Add the garlic and stir for 1 minute until fragrant.
Approx. 1 minute
8
Sprinkle the flour over the onion and garlic and stir constantly for 2 minutes to cook out the raw flour taste.
Approx. 2 minutes
9
Gradually ladle in the strained bisque base, stirring continuously to prevent lumps. Bring to a gentle simmer.
Approx. 3 minutes
10
Add the carrots, turnips, potatoes, sugar, and a pinch of salt. Cover and cook over low heat for 20 minutes until the vegetables are just tender when pierced with a knife.
Approx. 20 minutes
11
Add the green beans and cook, uncovered, for 4 minutes until bright green and just tender.
Approx. 4 minutes
12
Add the peas and cook for 2 minutes until heated through.
Approx. 2 minutes
13
Add the prawns to the pan in a single layer and cook for 3-4 minutes, turning once, until they are pink and opaque throughout. Use an instant-read thermometer to confirm they have reached an internal temperature of 63°C. Do not overcook.
Approx. 4 minutes
14
Remove from heat. Stir in the remaining butter, the lemon zest, parsley, and tarragon. Taste and adjust seasoning with salt, white pepper, and a small squeeze of lemon juice if needed. Serve immediately in wide, shallow bowls.
Approx. 3 minutes
