Prawn bisque

This French seafood soup requires patience but is well worth the trouble. Rice is traditionally used to thicken it.

SERVES 4-6

> wood or charcoal for braaiing

> 1 kg prawns

> 60 ml olive oil

> 1,5 litres fish stock

> 2 onions, finely chopped

> 1 carrot, peeled and grated

> 1 celery stalk, finely chopped

> 2 garlic cloves, finely chopped

> 1 bay leaf

> 100 g butter

> 1 handful of Italian parsley

> 15 ml tomato paste

> 3 fresh tomatoes, roughly chopped

> 45 ml brandy

> 100 g (125 ml) short-grain rice

> juice and zest of 1 lemon

> salt and freshly ground black pepper

> cream, to serve

Prepare red-hot coals – make sure you have plenty, because you’ll need to replenish coals during the cooking process. Clean and peel prawns, but retain the heads and shells. Heat a flat-bottomed cast-iron pot about 10 cm above the coals. Pour in olive oil and fry the prawn shells and heads until golden brown. Add stock, onion, carrot, celery, garlic and bay leaf. Boil for 10 minutes. Using a stick blender, purée the mixture. Strain the mixture through a sieve and retain the stock. Place butter, parsley, tomato paste and tomatoes in the same pot, still over hot coals. Stirfry for 1-2 minutes. Add brandy and rice; stir. Allow to simmer for 2-3 minutes or until brandy has evaporated. Add prawn stock and stir. Allow to simmer until rice is soft and mushy. Purée using the stick blender and strain once more. Pour liquid back into pot over hot coals and bring to the boil. Add cleaned prawn tails, lemon juice and zest. Season well with salt and pepper. Boil for 5-6 minutes or until prawns are cooked. Serve with spoonfuls of cream.