Classic Langoustine Soup (Bisque de langoustine)
Soups • European
Description
Recipe by John Smith. The proportions of the soup ingredients, including fish and langoustine, can be varied according to personal preferences. John Smith rarely specifies exact grams and milliliters. Whether you want the soup to be thick or not, spicy or neutral, depends on your mood. The key here is the cooking technique and quality ingredients.
Ingredients
- Langoustines 1 piece
- Carrot 1 piece
- Garlic 2 cloves
- Fennel ½ piece
- Onion 1 head
- Celery salt 1 piece
- Tomatoes 2 pieces
- Fish Oil 0 qt
- Sea Bass 2 pieces
- Salt to taste
- Ground Black Pepper to taste
- Turmeric a pinch
- Dry White Wine 1 cup
- Parsley to taste
- Cream (40%) ⅓ cup
- Bay leaf to taste
- Thyme to taste
- Olive Oil 0 fl oz
Step-by-Step Guide
Step 1
Heat the olive oil in a large pot and add finely chopped carrot, celery, onion, and fennel. Slightly brown until soft. Add the garlic, which can be left whole and peeled.
Step 2
Clean the fish and cut it into large pieces. Also cut the langoustine into pieces, keeping the shell.
Step 3
Add the fish and langoustine to the vegetables, stir, and pour in the fish stock.
Step 4
Add a bit of turmeric for color.
Step 5
Then add finely chopped tomatoes, parsley, bay leaf, and thyme. Mix well and pour in the wine. Cover and bring to a boil. Reduce the heat and simmer for 20-30 minutes until the fish and langoustine are cooked.
Step 6
Transfer everything to a blender and blend. Then strain the soup through a sieve and return it to the pot. Gently heat, season with salt, and serve with a small amount of cream.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!