Humarsupa is Iceland's langoustine soup, a creamy shellfish soup. Saegreifinn on the old harbour is known for it, and Messinn, Fish Company and Hofnin each serve their own version.

Langoustine, humar in Icelandic, is sold fresh from May to August and frozen all year. Saegreifinn began as a small fishmonger by the old harbour and became known for its lobster soup, slightly sweet, with celery, red pepper and tomato, cream and a little cinnamon, clove and nutmeg. Messinn adds cognac, Fish Company cooks langoustine with apples and cardamom, and Hofnin builds a shellfish soup with mussels and scallops.

Where to eat Humarsupa (langoustine soup) in Reykjavik

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Make it at home

Serves 41 hr 30 minIntermediate

Ingredients

  • 600g whole langoustines (or large tiger prawns with shells)
  • 60g unsalted butter
  • 1 leek (white part only), finely diced
  • 2 celery sticks, finely diced
  • 1 carrot, finely diced
  • 1 small fennel bulb, finely diced
  • 4 garlic cloves, crushed
  • 60g tomato puree
  • 60ml brandy or Cognac
  • 200ml dry white wine
  • 1.2L fish stock or shellfish stock
  • 200ml double cream
  • 1 tbsp finely chopped tarragon
  • Pinch saffron threads
  • Sea salt, white pepper, cayenne
  • Crusty bread, to serve

Method

  1. Twist tails off the langoustines, peel and reserve the meat. Keep all heads and shells.
  2. Melt 30g butter in a heavy pot, add shells and heads, crush with the back of a wooden spoon and roast 12 minutes until deep red and fragrant.
  3. Add leek, celery, carrot, fennel, and garlic. Cook 8 minutes until softened.
  4. Stir in tomato puree, cook 3 minutes. Flame with brandy, then add wine and reduce by half.
  5. Pour in fish stock and saffron, simmer 40 minutes, skimming foam.
  6. Strain through a fine sieve, pressing the shells hard. Pass once more through muslin if you want it silky.
  7. Return to a clean pan, reduce by a third. Whisk in cream and remaining butter. Season with salt, white pepper, and a tiny pinch of cayenne.
  8. Just before serving, slice the langoustine tails into rounds and warm in the soup for 90 seconds. Scatter tarragon. Serve with bread.

Editor tip. Never boil the soup after adding the cream; if it bubbles hard the bisque splits into a thin liquid and a fat layer in under a minute.

Common allergens: Crustaceans, Milk.