Stock 2 cups prawns (shell for stock and the meat for the soup)
1 onion
1 leek white
1 carrot
1 clove garlic
1 bay leaf
2 sprigs thyme
1 teaspoon tarragon
salt and pepper
800 ml water

1 onion
400 grams tomatoes
1 clove garlic
1 large red chilli
300 grams white fish

Peel the prawns and refrigerate the meat while you make the bisque with the shells. Crush the shells in a heavy based pot with a meat mallet and add the roughly chopped onion, leek, carrot, garlic and tarragon. Sauté with the oil for about 4 minutes over a low heat until the vegetable have softened, if you were planning on using the bisque as a sauce add a few tablespoons of flour now to thicken it) add the water and salt and pepper and simmer for 30 minutes. Leave to cool and infuse for a few hours and strain.

Finely chop the onion, garlic and chilli and sauté in a little oil, add the stock and tomatoes and simmer for about 30 minutes, puree and bring back to a gentle simmer add the prawns and fish and simmer for 2 minutes or until the fish is just cooked season and serve with crusty bread.

Like this recipe? Find more in my first cookbook The Real Food for Kids Cookbook. When you cook this please let me know how you go with it and share it with your friends!