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rate
Prep 20 minutes
Total 20 minutes
Serves
US | Metric
Ingredients
  • 8 langoustines
  • ½ a bulb of fennel, finely chopped
  • 1 stick of celery, thinly sliced
  • 200 ml fish stock
  • a splash of pernod (Ricard)
  • ½ can of chopped tomatoes
For the parsley oil
  • a small bunch of flat leafed parsley
  • a pinch of sea salt
  • 3 tbsps extra virgin olive oil
Langoustines in a Fennel and Tomato Broth
Fabulous Scottish langoustines in this rich broth with a fresh parsley oil!
Langoustines in a Fennel and Tomato Broth Langoustines in a Fennel and Tomato Broth

I'm a great seafood lover, but shellfish do require a little work, not to cook, but to eat!! They're worth it though... to dip into this stunningly rich tomato broth with the parsley oil mingling in with it! Some fresh crusty bread is a must with this to mop up all the delicious juices (as is a finger bowl!)

  1. Start with the fennel and celery in a pan with a drizzle of olive oil and sautee gently for about 10 minutes. Then add in the fish stock and the pernod and let it bubble away for a few minutes before adding in the tomaoes. Simmer for another five minutes and (off the heat) blitz with a hand blender until you get a nice smooth consistency
  2. In the meantime, place the langoustines on a baking tray and pop in a moderate to hot oven (170) for ten minutes. Whilst they're in the oven, make the parsley oil with all the ingredients blitzed in a blender for 30/40 seconds
  3. Finally pour the broth into a serving bowl/platter (or individual bowls), add the langoustine and pour the parsley oil on top. Finish with some freshly ground black pepper
Langoustines in a Fennel and Tomato Broth
Fabulous Scottish langoustines in this rich broth with a fresh parsley oil!

I'm a great seafood lover, but shellfish do require a little work, not to cook, but to eat!! They're worth it though... to dip into this stunningly rich tomato broth with the parsley oil mingling in with it! Some fresh crusty bread is a must with this to mop up all the delicious juices (as is a finger bowl!)

Prep 20 minutes
Total 20 minutes
Serves
US | Metric
favorite
print
rate
Ingredients
  • 8 langoustines
  • ½ a bulb of fennel, finely chopped
  • 1 stick of celery, thinly sliced
  • 200 ml fish stock
  • a splash of pernod (Ricard)
  • ½ can of chopped tomatoes
For the parsley oil
  • a small bunch of flat leafed parsley
  • a pinch of sea salt
  • 3 tbsps extra virgin olive oil
  1. Start with the fennel and celery in a pan with a drizzle of olive oil and sautee gently for about 10 minutes. Then add in the fish stock and the pernod and let it bubble away for a few minutes before adding in the tomaoes. Simmer for another five minutes and (off the heat) blitz with a hand blender until you get a nice smooth consistency
  2. In the meantime, place the langoustines on a baking tray and pop in a moderate to hot oven (170) for ten minutes. Whilst they're in the oven, make the parsley oil with all the ingredients blitzed in a blender for 30/40 seconds
  3. Finally pour the broth into a serving bowl/platter (or individual bowls), add the langoustine and pour the parsley oil on top. Finish with some freshly ground black pepper