Spring vegetable minestrone with langoustines

Preparation info
  • Serves


    • Difficulty


Appears in
Fish etc.: the ultimate book for seafood lovers

By Mark Hix

Published 2004

  • About

Spring is the best time for those tender little peas and beans, and langoustine tails complement them beautifully, not to mention producing the perfect colour contrast.


  • 16 small live langoustines
  • salt and freshly ground black pepper
  • 1.5 litres vegetable stock (or Mari


  1. Bring to the boil a pan of water large enough to fit the langoustines. Stir in a good tablespoon of salt, then plunge in the langoustines, bring back to the boil and simmer for 3 minutes. Drain in a colander and leave to cool for 6-7 minutes.
  2. Remove the heads and shells and put the tails in the fridge. Wash the shells in cold water and put them into a saucepan wit