Recipe courtesy of Patricia Wells
Spicy Langoustine Broth (Bouillon de Langoustine Epice)
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 7
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 0
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 7
- Sodium
- 18
Ingredients
2 tablespoons extra-virgin olive oil
2 lbs. langoustine shells, rinsed but left whole (or substitute shrimp or lobster shells)
2 oranges, preferably organic, rinsed and quartered
1 tablespoon fennel seeds
2 whole pieces star anise
One 28-ounce can Italian plum tomatoes in their juice (do not drain)
Several fresh or dried bay leaves
1 plump, moist head garlic, halved crosswise but not peeled
1/4 teaspoon ground chile pepper, or piment d'Espelette
1 teaspoon fine sea salt
1 tablespoon tomato paste
Directions
- In a heavy-duty roasting pan or in a large, deep skillet, heat the oil over moderate heat until hot but not smoking. Add the shells and sear until they turn bright pink, 2 to 3 minutes. Add the orange quarters, fennel seeds, star anise, 4 quarts cold water, the tomatoes, bay leaves, garlic, chile peppers, sea salt, and tomato paste. Bring to a boil, uncovered, and boil vigorously for 30 minutes. To extract the maximum flavor from the shells, use a wooden mallet to crush and break them up while the soup is cooking. Line a large colander with a double layer of dampened cheesecloth, and place the colander over a large bowl. Ladle the broth into the colander, discarding the solids. Taste for seasoning. Serve warm in small cups as an appetizer, or in warmed shallow soup bowls as a first course.