Spicy Langoustine Broth (Bouillon de Langoustine Epice)

• 2 tablespoons extra-virgin olive oil
• 2 lbs. langoustine shells, rinsed but left whole (or substitute shrimp or lobster shells)
• 2 oranges, preferably organic, rinsed and quartered
• 1 tablespoon fennel seeds
• 2 whole pieces star anise
• One 28-ounce can Italian plum tomatoes in their juice (do not drain)
• Several fresh or dried bay leaves
• 1 plump, moist head garlic, halved crosswise but not peeled
• 1/4 teaspoon ground chile pepper, or piment d'Espelette
• 1 teaspoon fine sea salt
• 1 tablespoon tomato paste

1. In a heavy-duty roasting pan or in a large, deep skillet, heat the oil over moderate heat until hot but not smoking.
2. Add the shells and sear until they turn bright pink, 2 to 3 minutes.
3. Add the orange quarters, fennel seeds, star anise, 4 quarts cold water, the tomatoes, bay leaves, garlic, chile peppers, sea salt, and tomato paste.
4. Bring to a boil, uncovered, and boil vigorously for 30 minutes.
5. To extract the maximum flavor from the shells, use a wooden mallet to crush and break them up while the soup is cooking.
6. Line a large colander with a double layer of dampened cheesecloth, and place the colander over a large bowl.
7. Ladle the broth into the colander, discarding the solids.
8. Taste for seasoning.
9. Serve warm in small cups as an appetizer, or in warmed shallow soup bowls as a first course.

extravirgin olive oil, langoustine shells, oranges, fennel seeds, anise, italian plum tomatoes, bay leaves, head garlic, ground chile pepper, salt, tomato paste

Taken from www.foodnetwork.com/recipes/spicy-langoustine-broth-bouillon-de-langoustine-epice-recipe.html (may not work)