Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 2 lbs. langoustine shells, rinsed but left whole (or substitute shrimp or lobster shells)

  3. 2 oranges, preferably organic, rinsed and quartered

  4. 1 tablespoon fennel seeds

  5. 2 whole pieces star anise

  6. One 28-ounce can Italian plum tomatoes in their juice (do not drain)

  7. Several fresh or dried bay leaves

  8. 1 plump, moist head garlic, halved crosswise but not peeled

  9. 1/4 teaspoon ground chile pepper , or piment d'Espelette

  10. 1 teaspoon fine sea salt

  11. 1 tablespoon tomato paste

Instructions Jump to Ingredients ↑

  1. In a heavy-duty roasting pan or in a large, deep skillet, heat the oil over moderate heat until hot but not smoking. Add the shells and sear until they turn bright pink, 2 to 3 minutes. Add the orange quarters, fennel seeds , star anise, 4 quarts cold water, the tomatoes, bay leaves, garlic, chile peppers, sea salt, and tomato paste . Bring to a boil, uncovered, and boil vigorously for 30 minutes. To extract the maximum flavor from the shells, use a wooden mallet to crush and break them up while the soup is cooking.

  2. Line a large colander with a double layer of dampened cheesecloth , and place the colander over a large bowl. Ladle the broth into the colander, discarding the solids.

  3. Taste for seasoning. Serve warm in small cups as an appetizer, or in warmed shallow soup bowls as a first course.


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