Langoustine Soup Recipe

• 1 kg fresh Langoustine Shells
• Oil (a little)
• 300 ml Brandy
• 220 g Tomato Puree
• 500 ml White Wine (dry)
• 100 g Butter
• 8 Carrots (chopped)
• 2 Onions (thinly sliced)
• 2 Fennel Bulbs (chopped)
• 1 Garlic Clove (finely chopped)
• 2 (500 g) can Plum Tomatoes
• 500 g Tomatoes (fresh)
• Thyme (a small bunch)
• 1 Bay Leaf
• 1 Star Anise
• 10 Black Peppercorns
• Salt (to taste)
• 1.2 liter Fish Stock (qv)
• 1.2 liter Water
• 1 liter Double Cream
• 1 Lemon (juice)

• Preheat the oven to a temperature of 450 degree F. Place the langoustine shells, along with oil, in a roasting pan and roast them until golden.
• Transfer the langoustine shells to a separate dish and put brandy and tomato puree in the pan. Cook for 10 minutes.
• Add in wine and cook the liquid to reduce it to half. Set aside until the vegetables are ready.
• Melt butter in a large saucepan and sauté carrots, onions, fennel and garlic until they assume a light color.
• Add in canned and fresh tomatoes, bay leaves, thyme, star anise, peppercorns and salt.
• Crush the langoustine shells and add them to the vegetable mixture, along with their liquid.
• Add water, fish stock and bring it to boil. Take care to remove any scrum rising to the surface.
• Leave to simmer for 1½ hours, so that it is reduced to just 250 ml.
• Strain through a fine sieve and add cream, wine mixture and then, lemon juice.
• Serve