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
· 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.