- 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.