First of all clean the prawns, separating the heads from the body and then, take the pulp away from the carapace that you will put aside together with the heads.
After this operation chop the carrot, the celery and the shallot very finely and put them aside.
Take a clay pot if possible, put the flame spreader between it and the flame and turn the heat on. If you do not have a clay pot you can use a stainless steel pot.
Add extra virgin olive oil and when it starts to fry, add the minced vegetables together with the parsley stalk. After a minute about add the prawns carapace and heads and smash them with a spoon or a fork so that all the flavor of the sea and of the fish is released.
Let them fry without browning them too much otherwise your bisque will taste “burnt” and at this point add the brandy. Flame the brandy paying attention not to burn your hands.
When brandy has evaporated, add salt, hot chili, paprika . Continue mixing the carapace and heads for a while and then cover. If necessary add some little water but not too much. Lei it cook for about 20 to 30 minutes then turn the heat off.
Put all in a mixer and mince. Then take a very thin colander and helping yourself with a spoon or a spatula, let the liquid of the bisque flow into a bowl: it must result homogeneous.
Put the bisque in a pan again, add cannella, some more pepper or chili if needed and let it reduce till a good consistency without burning it out.
Let the bisque aside.