Ingredients

1-2 tbs olive oil
3 finely chopped shallots
1 thinly sliced leek
1 thinly sliced fennel bulb
1 finely chopped carrot
2 finely chopped garlic cloves
2 thinly chopped celery sticks
1 oz. tomato puree
1/4 cup brandy
3/4 cup white wine
1/2 lbs. peeled langoustine (keep shells)
1 pinch cayenne pepper
1 tbs paprika
3.5 cups fish stock
4 chopped tomatoes
double cream (for drizzling)
parsley chopped
tarragon
1 lemon in wedges
crusty bread

Directions

Heat a small amount of olive oil in a large pan over a low heat. Add the shallots, leek, fennel, garlic, carrots and celery for about 10 minutes, or until softened.

Stir in the tomato purée and cook for 1-2 minutes, then add the brandy and white wine. Simmer until the volume of the liquid has reduced by half. Add the langoustine shells, cayenne pepper and smoked paprika and cook for a further 2-3 minutes before adding the stock and tomatoes.

Simmer the stock for 40 minutes, then transfer to a food processor and blend as smooth as possible. Strain the mixture through a broad sieve and then a fine sieve, discarding the solids left behind each time.

Return the mixture to a clean pan and bring to the boil. Add the langoustine meat and cook for 4-5 minutes, or until cooked through. Season to taste with salt and freshly ground black pepper.

To serve, ladle the stew into bowls and drizzle some double cream on top. Garnish with chopped parsley and thyme and serve with a wedge of lemon and a piece of crusty bread on the side.