Name of Recipe: Cream of fish with seafood
Number of People: 4-6
Ingredients:
500 g mussels, well cleaned and debearded
500 g of fish fillets
300 g prawns,(shell, but reserve heads and shells)
saffron
30 g extra virgin olive oil
50 g brandy
200 g water
For the soffritto:
50 g extra virgin olive oil
200 g leeks, cut into pieces
1 clove garlic
100 g onions, cut in half
200 g tomato purée
To complete:
100 g cream
1 tsp salt
pinch pepper
basil leaves, to decorate
Preparation:
Put mussels and fish fillets in the container of Varoma and arrange the shelled prawns sprinkled with saffron in the tray Varoma. Keep aside.
Put oil in the TM bowl, heat for 3 minutes at Varoma temperature on speed 1. Add the heads and shells of prawns and cook for 3 minutes at Varoma temperature on Speed 4. Add the brandy and let it evaporate a few seconds. Add water and cook for 5 minutes at 100°C on Speed 2. Filter with the basket and hold as prawn stock. Clean the TM bowl.
Put into the TM bowl all the ingredients for the "soffritto" and chop for 4 seconds on Speed 4, and cook for 5 minutes at 100°C on Speed 1. Add the prawn broth, position the Varoma and cook for 10 minutes at Varoma temperature on Speed 1.
Once cooked, remove the Varoma and take the prawns and fish fillets out and place in the TM bowl. Remove the mussels from their shells and add to TM bowl. Chop for 30 seconds on Speed 7.
Add the cream, salt & pepper and cook for 2 at minutes 80°C on Speed 5. Add a little water if necessary. Chop for 30 seconds on Speed 7 until the soup is creamy.
Pour the soup into serving plates, decorate with some basil leaves and two or three prawns per serving.
Photos:
Not yet
Origin:
Roughly translated/adapted from A Tutto Vapore - Full Steam Ahead
