Icelandic fish soup
Most of the better restaurants in Iceland will have lobster or langoustine soup on the menu, but if you are not on your way to lovely Iceland here is a recipe for this popular soup and you won't be disappointed. You can make this soup pretty fast but it will only be better if you take your time making it. If you don't have langoustine shells you can use lobster shells for the base and the more you have the better!
- 20 Each Langoustine tails shells
- 13 Each Shallots cloves
- 1 Each Carrot, medium sized
- 1 Each Celery stem
- 1 Ounce(s) Weight Ginger
- 4 Each Garlic cloves
- Tea Spoon(s) Red chili
- 1 Each Lemongrass stem
- 2 Each Thyme sprigs
- 1 1/4 Cup(s) White wine
- 3 1/2 Ounce(s) Weight Mussels
- 2 Quart(s) Water
- Tea Spoon(s) Saffron
- 1 Quart(s) Cream
- 1 Each Lemon juice, fresh
- To Taste Salt
- Lightly brown langoustine shells in a hot pot with a little bit of oil.
- Cut shallots, carrot, celery, lemongrass into cubes and add to shells.
- Cut ginger and red chili into cubes and crush garlic gloves and add to pot with shells.
- Add thyme.
- Add white wine and let simmer for 5 minutes.
- Add mussels and simmer for 10 minutes.
- Add enough water to cover all the shells and boil for 10 minutes. You can make this soup very quickly but the soup will only be better if you take your time and at this step you can let the soup simmer for couple of hours for stronger and more intense flavor.
- Add saffron and stir well.
- Add cream and boil for 5 to 10 minutes minutes.
- Strain soup through a fine sieve.
- Add juice from one lemon to the soup.
- Adjust soup with salt.
- For garnish add sauteed langoustine meat and mussel.
- Serve and Enjoy!
Peel the langoustine.
Add langoustine meat and mussels to a hot pan.
Season with a pinch of salt.
Add white wine and simmer for a couple of minutes.