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Bisque de Langoustine

Keith Floyd at Floyd's Cookery TheatreThis recipe for Bisque de Langoustine, a classic shellfish soup, is one of the recipes prepared by Keith Floyd at Floyd's Cookery Theatre.

Legendary chef Keith Floyd, doyen of English cookery writers and one of the most colourful presenters on TV, will be presents his own unique brand of cookery theatre at Linthwaite House Hotel, overlooking Lake Windermere in the Lake District.

Floyd's Cookery Theatre gives those attending a chance to rub shoulders and exchange culinary thoughts with the great man himself, to taste his food as he cooks and interact with Floyd – something you couldn’t do with TV . . . and you may even have a chance to find out how good that glass of wine was he always seemed to have in his hand.

If you would like to read more about Floyd's Cookery Theatre <click here>

Linthwaite House


Live Langoustines with shells on
Coarsely chopped carrot
Finely chopped garlic
Coarsely chopped fennel
Coarsely chopped onion
Diced celery
Chopped tomatoes
Fish stock
Red fish like Snapper / Gurnard / Red Mullet, etc
Salt / Pepper
White wine
Double cream
Bay leaf


  • Add a good quantity of olive oil to a large pot and warm
  • Throw in the chopped carrot, celery, onion and fennel and sweat gently until soft and slightly brown
  • Add peeled cloves of garlic (these can be added whole)
  • Clean the fish and cut into chunks - bones and all
  • Cut up the langoustine into chunks (keep claws and shell on, etc)
  • Add the fish and langoustine to the vegetables and olive oil, stir well then add fish stock to cover
  • Add a little turmeric for colour and again stir well
  • Add chopped tomatoes, parsley, bay leaf and thyme and stir well
  • Add white wine, put lid on and bring to the boil
  • Reduce the heat and simmer for about 20 - 30 minutes or until the fish and shellfish are cooked
  • Pour the fish and stock into a magimix or blender and blend until smooth
  • Pass the blended mixture through a sieve to remove any bones
  • Pour into a pan to gently reheat
  • Season if necessary and add a swirl of cream to serve

Keith Floyd
Floyd's Cookery Theatre