Langoustine Cioppino

Ingredients:

· 2 T. oil

· 1 shallot, sliced

· 7 cloves garlic, smashed

· red pepper flakes, to taste

· 1 tsp anise seed

· ½ fennel, sliced

· 1 carrot, small diced

· 1 celery rib, small diced

· ½ C .white wine

· Generous pinch of saffron

· 3 C. fish stock

· 2 C. san Marzano tomato puree

· 1 T. Chesapeake Bay hot sauce

· Salt and pepper, as you go, always.

· 1 # langoustine tails

· 3 T. chopped parsley

· Lemon wedges

Preparation

1. Combine the wine and saffron and let sit for 15 minutes.

2. In a large pot, heat the oil over medium heat. Add the shallot and garlic and saute until fragrant. Add the red pepper flakes and anise seed, and toast for 20-30 seconds.

3. Add the fennel, carrot, and celery. Saute until the vegetables are soft 7-10 minutes.

4. Deglaze the pan with white wine and let the alcohol cook out. Next add the fish stock, tomatoes and hot sauce. Bring to almost a boil. When almost at a boil, reduce to a simmer and add the langoustine tails. Let simmer for 6-7 minutes. Check for final seasoning. Garnish with the parsley. Serve with lemon wedges.