The Langoustine Bouillon is a super nice shellfish soup made with leftover langoustine heads and shells.
Traditional in nordic countries, this dish is perfect for a cold winter night with friends or as a starter in a restaurant!
Lemon can be replaced with orange, and the star anise is not necessary, but will give the dish an amazing flavor.
Trim, peel, and quarter 1 onion
Trim 1 carrot and cut it into big chunks
Cut ¼ of a peeled celeriac into big chunks
Add 1 tbsp of sunflower oil to a large pan over medium heat. Add the leftover heads and shells of 5 langoustines
Add the chopped vegetables and stir with a spoon
Add 1 tbsp of tomato purée and mix it. Let it cook until the shells and vegetables start caramelizing
Add 2¼ cups of water and mix it
Turn the heat down to low and let it simmer for 20m until the vegetables are tender
Place a clean kitchen towel on top of a saucepan with a mesh sieve, and strain the soup
Lift the fine mesh sieve to make sure all the liquid has been strained. Discard the shells and vegetables
Add 1 star anise to the soup. Add the juice and the bagasse of ¼ lemon, and set aside for 5m to infuse flavors
Remove the star anise and the lemon
Season with salt to taste and mix. The langoustine bouillon is ready
Enjoy this delicious and warming soup!
Yield 500 ml
Langoustine Head & Shell5
Tomato Purée1 tbsp
Sunflower Oil1 tbsp