Butter: 3 tbsp

Bay leaf: 1

Black peppercorns: 1 tsp

Onion, sliced: 1

Garlic, chopped: 2

Celery, chopped: 1 stalk

Leeks, chopped: 1 stalk

Carrots, finely chopped: 1

Prawn shells: 100 gm

Tomatoes, quartered: 2

Tomato puree: 1/4 cup

Fish stock: 1 cup

Prawn: 4

Flour: 1 tbsp

Salt to taste

Cream: 1 tbsp



  1. Heat a saucepan, melt 2 tbsp butter & toss in bay leaf & black peppercorns.
  2. Allow to cook for 30 seconds, before adding onions, garlic, celery & leeks.
  3. Cook for 2 mins, before adding carrots.
  4. Cook further for 4 mins, before adding tomatoes.
  5. Stir fry for 3 mins, then add tomato puree.
  6. Cook for 2 mins more, then add fish stock.
  7. Allow a boil to come, then allow to cook uncovered for 10 mins on slow.
  8. Add 2 cups of water, cover & cook for an hour, stirring occasionally.
  9. Separately, melt 1 tbsp of butter in a small pan, add flour & prepare a roux by cooking the paste.
  10. Remove the fish soup from fire, drain & re flame.
  11. Add prawns & poach them in the liquid for at least 5 mins, before stirring in roux.
  12. Season with salt & finish off with cream.
  13. Serve immediately in individual portions, each garnished with a single shrimp.                                                                       NOTE: We generally tend to discard prawn shells into the bin. Well, then do reuse them for a healthy, hearty soup the next time. Enjoy!


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