Classic Langoustine Soup (Bisque de langoustine)
4 servings
40 minutes
The classic French soup made from langoustines, known as Bisque de langoustine, is rooted in the traditions of France's coastal regions where seafood plays a significant role in cuisine. This exquisite soup features a rich seafood flavor, velvety texture, and subtle aroma of white wine, herbs, and spices. Tender langoustines combined with aromatic vegetables create a refined dish perfect for special occasions. The light acidity of tomatoes enhances the sweetness of the seafood while cream adds an exquisite softness. This soup should be served hot with crispy baguette or toasted croutons to highlight its rich taste.
1
Heat olive oil in a large pot and add finely chopped carrots, celery, onion, and fennel. Sauté lightly until softened. Add garlic, which can be whole peeled cloves.
- Olive oil: 50 ml
- Carrot: 1 piece
- Celery: 1 piece
- Onion: 1 head
- Fennel: 0.5 piece
- Garlic: 2 cloves
2
Clean the fish and cut it into large pieces. Also cut the langoustine into pieces, keeping the shell.
- Sea perch (redfish): 2 pieces
- Langoustines (scampi): 1 piece
3
Add fish and langoustine to the vegetables, mix, and pour in the fish broth.
- Sea perch (redfish): 2 pieces
- Langoustines (scampi): 1 piece
- Fish stock: 2 l
4
Add a little turmeric for color.
- Turmeric: pinch
5
Then add finely chopped tomatoes, parsley, bay leaf, and thyme. Mix well and pour in the wine. Cover with a lid and bring to a boil. Reduce the heat and simmer for 20-30 minutes until the fish and langoustine are cooked.
- Tomatoes: 2 pieces
- Parsley: to taste
- Bay leaf: to taste
- Thyme: to taste
- Dry white wine: 1 glass
6
Pour everything into a blender and blend. Then strain the soup through a sieve and return it to the pot. Heat slightly, season with salt, and serve with a little cream.
- Salt: to taste
- Double cream 40% fat: 0.3 glass
