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Method
Step 1
In a large heavy pot, cook the bacon over medium-high heat for about 8 mins or until crisp. Remove the bacon from the pot and set aside. Pour off all but 1 tbs of the bacon drippings. Add the celeriac, fennel, garlic, thyme and cayenne pepper and sauté for 4 mins or until the vegetables have softened. Add the wine and cook for 2 mins or until reduced by one-quarter. Add the stock and cream. Bring to the boil then reduce the heat to medium-low and simmer, partially covered, for 10 mins or until the flavours have blended and the vegetables are tender.
Step 2
Add the ling and prawns to the soup and simmer, uncovered, for about 5 mins or until the fish and prawns are just cooked through and opaque.
Step 3
Finely chop the reserved bacon. Divide the soup among bowls. Top with the bacon and fennel fronds to serve.
