Langoustine Soup

• 10 3/4 cups shells fresh langoustine
• 1 oil little
• 1 1/4 cups brandy
• 7/8 cup tomato puree
• 2 1/8 cups dry white wine
• 7 tablespoons butter
• 8 carrots chopped
• 2 onions thinly sliced
• 2 fennel bulbs chopped
• 1 garlic finely chopped
• 5 9/16 cups plum tomatoes
• 3 3/8 cups fresh tomatoes
• 1 bunch fresh thyme
• 1 bay leaf
• 1 star anise
• 10 black peppercorns
• salt
• fish stock
• water
• 1 double cream
• 1 lemon juice squeez

1. In the oven preheated to 230 degrees C/450 degrees F/gas mark 8 roast the langoustine shells in a lirde oil in a roasting pan until golden then deglaze the pan with the brandy and tomato puree.
2. Cook for about 10 minutes then add the wine and reduce the liquid by half.
3. Keep on one side until the vegetables are ready
4. In a large saucepan melt the butter and saute the carrots onions fennel and garlic until lightly coloured.
5. Add the canned and fresh tomatoes the herbs and sar anise peppercorns and salt.

langoustine, oil, brandy, tomato puree, white wine, butter, carrots, onions, garlic, tomatoes, fresh tomatoes, thyme, bay leaf, anise, black, salt, fish stock, water, cream, lemon juice squeez

Taken from www.yummly.com/recipe/Langoustine-Soup-1661924 (may not work)