Langostino Bisque

This is a fun recipe that uses langostino tails to make a tasty bisque. I use Aleppo pepper in this which is about half a hot as crushed red pepper. It adds a bit of warmth and enhances the flavors. Serve with croutons or your favorite crackers.

Ingredients

• 2 tablespoons butter
• 1 medium sweet onion, coarsely chopped
• 1 cup chicken bone broth
• 1 cup clam juice
• 0.5 cup coarsely chopped fresh mushrooms
• 0.5 cup coarsely chopped celery with leaves
• 0.5 cup coarsely chopped carrots
• 0.5 cup coarsely chopped red bell pepper
• 0.5 teaspoon ground Aleppo pepper, or more to taste
• 0.25 teaspoon salt, or more to taste
• 0.25 teaspoon freshly ground black pepper
• 1 (12 ounce) package frozen pre-cooked langostinos (such as Trader Joe's®), thawed, divided
• 1 cup heavy whipping cream
• 0.5 cup Marsala wine
• 1 cup croutons

Steps

1. Melt butter in a soup pot over medium heat. Add onion and sauté until translucent, 3 to 5 minutes. Add bone broth, clam juice, mushrooms, celery, carrots, bell pepper, 1/2 teaspoon Aleppo pepper, 1/4 teaspoon salt, and black pepper. Stir in 1/3 of the langostino tails; bring to a boil.
2. Reduce heat and simmer for 20 minutes. Remove from the heat and use an immersion blender to puree until smooth. Add cream, Marsala wine, and remaining langostino tails.
3. Return to the stove over low and heat until flavors have blended, about 5 minutes; do not boil.
4. Taste and season as needed with salt and Aleppo pepper.
5. Ladle into bowls and garnish with croutons.