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Langoustine Bouillabaisse

Prep Time20 minutes
Cook Time4 hours
Total Time4 hours 20 minutes
Course: Soup
Cuisine: British, European, French
Keyword: british seafood, langoustine, seafood, soup
Servings: 4 people
Author: Fiona Maclean

Equipment

  • heavy bottomed pan
  • oven
  • Wooden spoon
  • chopping board
  • knife

Ingredients

  • 700 g Bradley's frozen langoustines defrosted
  • 1 kg Bradley's langoustine shells defrosted
  • 2 vine tomatoes peeled, deseeded and diced
  • 1 leek topped and tailed and diced
  • 1 fennel bulb diced
  • 1 white onion peeled and diced
  • 2 fresh bay leaves
  • 3 sprigs fresh thyme
  • 50 g butter
  • 50 ml oil
  • 60 g tomato paste
  • 250 g crusty bread

Instructions

  • Add the butter, olive oil, diced fennel bulb, fronds removed and retained, diced onion, diced tomatoes and diced leek to a heavy-bottomed pan on a medium-high heat. Season with salt and pepper.
  • Stir until softened and the onion is translucent.
  • Then, add the tomato paste and stir until fully distributed.
  • Add the langoustine shells, stir to distribute the vegetable mix and then add with tap water until it just covers the shells. Add the bay leaves and thyme
  • Bring to a boil and then reduce to a simmer, stirring occasionally.
  • Strain out the solids, making sure to get as much of the juice out of the shells once the broth has attained a deep brown colour and tastes distinctly of the langoustines. Preheat the oven to 220°C.
  • Slice the bread into inch cubes, toss with olive oil and season with salt and pepper, once the oven is up to temperature, let toast until golden brown and crispy
  • Once the bread is in the oven, bring the broth to a simmer and add the langoustines to poach. At this point, taste the broth and season if needed with salt and pepper.
  • Alternatively, you could grill the langoustines and slices of the bread on a griddle or barbecue for a smokier flavour.
  • Once the langoustines are warmed, plate by adding the langoustines and croutons to a wide, shallow bowl and then pouring in the broth.
  • Top with a dollop of fresh mayonnaise, mixed with a few strands of saffron if you have them, the fennel fronds, a twist of black pepper and a wedge of lemon as well if you like.