Icelandic Langoustine Soup with Tomato and Saffron

Name: Icelandic Langoustine Soup with Tomato and Saffron
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: 1 lb langoustine shells and heads; 1 small onion, chopped; 1 carrot, chopped; 1 celery stalk, chopped; 3 cloves garlic, crushed; 4 cups water; 1 cup white wine; 1 bay leaf; 5 whole black peppercorns; 1 tbsp olive oil; 1 large onion, diced; 2 cloves garlic, minced; 2 cups canned crushed tomatoes; 1 pinch saffron threads; 1/2 cup heavy cream; Salt and pepper to taste; 1 lb langoustine tails; 1 tbsp butter; Salt to taste

A rich, aromatic seafood soup with an Icelandic twist.

Warm up with this luxurious langoustine soup, beautifully enhanced with the delicate flavors of tomato and saffron.

1 h 30 min
4
Intermediate

Ingredients

For the Stock

1 lb langoustine shells and heads

1 small onion, chopped

1 carrot, chopped

1 celery stalk, chopped

3 cloves garlic, crushed

4 cups water

1 cup white wine

1 bay leaf

5 whole black peppercorns

For the Soup Base

1 tbsp olive oil

1 large onion, diced

2 cloves garlic, minced

2 cups canned crushed tomatoes

1 pinch saffron threads

1/2 cup heavy cream

Salt and pepper to taste

For the Langoustine Meat

1 lb langoustine tails

1 tbsp butter

Salt to taste

Preparation

Marinating the Langoustine Tails

Rinse the langoustine tails

Rinse the langoustine tails under cold water.

Dry the tails

Pat them dry with a paper towel.

Season and rest

Season lightly with salt and refrigerate until needed.

Preparing the Stock

Heat oil and sauté

Heat olive oil in a large pot. Add langoustine shells, onion, carrot, celery, and garlic, and sauté for 5 minutes until fragrant.

Add liquids and simmer

Add water, white wine, bay leaf, and peppercorns, bring to a boil, and simmer for 30 minutes.

Do not allow the stock to boil too vigorously to preserve flavor.

Flavor tip

Crush the saffron threads with a bit of sugar to release their full flavor.

Cooking Process

Stock Preparation

Strain the stock, discarding the solids, and reserve the liquid.

Soup Base Creation

In a separate pot, heat olive oil, sauté onion and garlic until translucent, then add the tomatoes and saffron.

Simmering

Add the strained stock to the soup base, bring to a gentle simmer, and cook for 20 minutes.

Plating & Serving