This is a wonderful fish stock which can act as a base for bouillabaise, fish stew, soups etc. It is quite delicious and will influence the end result of your lovely fish recipe.
4 langoustines – I used cooked ones but raw would be even better – deveined and rinsed but retaining meat and all shell including head and legs. Meat does not have to be removed from legs or tail but the tail meats can be eaten or used in many fish recipes you make with this stock
5 shallots or a small red or pink onion – finely sliced
root and trimmings from 1 bulb fennel – finely sliced
1 carrot, finely sliced
large handful fresh parsley
3/4 tsp fennel seeds
3/4 tsp black pepper corns
big splash Vermouth (extra dry). You could use dry white wine but I like the extra “herbiness”
Place the fennel, carrots and onion/shallot into the stockpot
Roughly chop the parsley, including the stems, and add them to the stockpot along with the half lemon, bayleaf, fennel seeds and black pepper corns.
Add prepared langoustines to pot
Pour in the vermouth, then add enough cold water to cover the fish and vegetables (about 1 litre)
Place the stockpot onto a high heat and bring the liquid to a simmer. You probably won’t find there is any, but remove scum that forms on the surface with a spoon and discard. Reduce the heat, put the lid on and let simmer gently for half an hour and dont stir it (which could make it go cloudy)
At the end of cooking time, remove the stock from the heat, let cool a little and strain. With a wooden spoon, lightly press the stock ingredients against the sieve to drain as much of the precious liquid as possible but without too much force that some of the softer components. like the onion, start to squish through which will make it go cloudy. Discard anything you catch in the sieve, unless you can rescue any of the small langoustine tail meats.
You should be left with around half a litre of clear stock which can be covered with clingfilm and stored in fridge for at least a few days – or used immediately.