Langoustine and Whisky Bisque

Name: Langoustine and Whisky Bisque
Total time: 1 h
Cuisine: British
Ingredients: 12–14 langoustine heads and shells; 12–14 langoustine heads and shells; olive oil; 1 large onion, roughly chopped; 1 carrot, unpeeled and roughly chopped; 4 garlic cloves, roughly chopped; 2 celery stalks, roughly chopped; 1 tbsp fennel seeds; 2 bay leaves; a few sprigs of fresh thyme; 2 tbsp tomato purée; 200 ml white wine; 100 ml Isle of Raasay whisky; 30 g salted butter; 40 g plain flour; 100 ml double cream; 1 tsp white ground pepper; 1 tbsp sea salt; 1 tsp paprika

Preparation info

Feeds
8

Difficulty
Easy
Ready in
1 hr

Appears in

Cafe Cùil Cookbook

By Clare Coghill

Published 2025

About

This is one of the first dishes I created back when I was competing on Channel 4’s My Kitchen Rules in 2017. My dear friend Niall and I entered the TV show competition as a bit of fun, and after a series of rounds against other teams, we ended up getting into the final and winning the entire competition. As a couple of young 20-somethings fighting against 40 other teams across the UK, you can imagine how surprised we were! We were branded as the ‘UK’s best home cooks

Ingredients

Europe
United Kingdom
Fish course
Soup
Pescatarian
Mediterranean
Scotland

Ingredients

Method