2 Tbs. oil 1/2oz/15g butter 1 Spanish onion, peeled and finely chopped 3 cloves garlic, peeled and crushed 1oz/25g flour 2pts/1.1 ltr fish stock 12oz/350g best peeled prawns 3 Tbs. Pernod 1 Tbs. sun-dried tomato paste salt and freshly ground black pepper 1 Tbs. fresh dill, chopped 4 whole prawns and dill sprigs for decoration
Instructions
1) Heat oil and butter in a pan and fry onion and garlic until soft. Add flour and cook 1 minute, then gradually add fish stock. Bring to the boil, then turn down to simmer stirring until slightly thickened. Add prawns, Pernod and the sun-dried tomato paste. Season.
2) Transfer to a processor and whizz until mixture is almost smooth but still has a little texture. Return to a clean pan and stir in dill. Check seasoning and reheat gently. Pour into warmed soup bowls and decorate with whole prawns and dill sprigs.
