Icelandic Langoustine Soup with Tomato and Saffron
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
For the Soup Base
For the Langoustine Meat
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
Icelandic Langoustine Soup with Tomato and Saffron
Icelandic Langoustine Soup with Tomato and Saffron
Plating & Serving
Ladle the soup into warm bowls, gently place the langoustine meat on top, and finish with a drizzle of cream for a luxurious touch.