Langoustine stew with brandy

Langoustine stew with brandy Method 1. Heat a drizzle of olive oil in a large pan over a low heat and fry the shallots, garlic, carrot, leek, fennel 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 over some double cream. Garnish with chopped parsley and thyme and serve with a wedge of lemon and a piece of crusty bread on the side.