Dublin Bay Prawn Bisque

• 12 yellow onion, chopped
• 1 medium leek, chopped
• 12 fennel bulb, chopped
• 4 tablespoons unsalted butter
• 2 plum tomatoes, chopped
• 2 tablespoons tomato paste
• 12 cup oloroso sherry wine
• 1 lb medium prawns (head-on,about 25-30, plus a few extra for garnish) (optional) or 1 lb shrimp (head-on,about 25-30, plus a few extra for garnish) (optional)
• 14 cup basmati rice, uncooked
• 4 cups heavy cream
• 2 cups half-and-half
• 5 sprigs parsley, plus more for garnish (optional)
• 6 sprigs thyme, plus more for garnish (optional)
• 1 bay leaf
• 4 teaspoons fresh lemon juice
• 1 pinch cayenne pepper
• salt

1. In a wide (4 quart) saucepan, cook onion, leek and fennel and butter over medium heat until translucent, about 8 minutes.
2. Add tomatoes and tomato paste; continue to cook until most of the water from the tomatoes has evaporated, about 4 minutes.
3. Add sherry and simmer until reduced by half, 5-6 minutes.
4. Stir in prawns, rice, cream and hakf-and-half; bring to a simmer.
5. Add parsley, thyme, bay leaf, then gently simmer , stirring occasionally, for 45 minutes.
6. Discard herbs and prawns.
7. Puree soup in a blender, then strain through a fine-mesh sieve.
8. Stir in lemon juice and cayenne pepper, season to taste with salt.
9. Quickly boil extra prawns (if using) until no longer translucent, 1-2 minutes.
10. Ladle hot soup into bowls.
11. Place 1 boiled prawn in each bowl with a few extra herb sprigs (if using).

yellow onion, fennel bulb, unsalted butter, tomatoes, tomato paste, oloroso sherry wine, prawns, basmati rice, heavy cream, parsley, thyme, bay leaf, lemon juice, cayenne pepper, salt

Taken from www.food.com/recipe/dublin-bay-prawn-bisque-452774 (may not work)