Langoustines Poached in Minestrone

Name: Langoustines Poached in Minestrone
Cuisine: British
Ingredients: 20 large langoustines; 1 plum tomato; 175 g/6 oz courgette; 115 g/4 oz carrot; ½ medium red onion; 55 g/2 oz green of leek; 85 g/3 oz fennel bulb; 15 ml/½ fl oz olive oil; salt and freshly ground white pepper; salt and freshly ground white pepper; 600 ml/1 pt tomato sauce; 40 g/1½ oz cabbage leaves; 175 g/6 oz cooked white haricot beans; 1 tbsp chopped parsley

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish 2

By Ian McAndrew

Published 1999

About

Although this sounds like a soup, I would serve it as a main course as it is a very substantial dish. You could reduce the amount of langoustines to make the portions smaller if you like.

Ingredients

20 large langoustines
1 plum tomato
175 g/6

Europe
United Kingdom
Fish course
Pescatarian
Gluten-free

Method

Plunge the langoustines into boiling salted water for 45 seconds then allow to cool. Once cooled shell the tails, reserving the shells for another recipe.

Blanch, skin and de-seed the tomato, and cut the flesh into 1cm/½in dice. Cut the courgette skin off quite thinly and chop it also into 1cm/½in dice 2mm/⅛in thick. Cut all the remaining vegetables into dice of the same size.