1 carrot, chopped
2 tbsp freshly chopped dill, to garnish
1 fennel bulb, chopped
1 garlic clove, sliced
2 onions, finely chopped
½ tsp freshly chopped thyme
salt and freshly ground black pepper
3 saffron strands, soaked in 2 tbsp water
1.5 litres/2½ pints fish stock
2 tbsp tomato purée
30g/1oz butter
100ml/3fl oz cream
350g/12oz raw prawns, shelled and deveined, plus 4 prawns with tails on (optional garnish)
125ml/4fl oz dry white wine