Name of Recipe: Crema de mariscos (Cream of seafood soup) – not tested
[Some of the instructions in this recipe were a little ambiguous, so anything I have added in square brackets is intended to clarify things.]
Serves: 6
Ingredients:
For the Varoma basket –
500g mussels
300g hake fillets
200g monkfish fillets
[12-18 prawns, to garnish]
A few strands of saffron
For the broth –
300g prawns
30g extra virgin olive oil
50g brandy
200g water
For the sofrito –
50g extra virgin olive oil
200g leeks
1 clove garlic
100g onions
200g crushed tinned tomatoes
The rest -
Salt
Pepper
100g single cream
To serve –
The bodies of [12-18] prawns
A few basil leaves
Preparation:
In the
Varoma basket, put the clean mussels, the fish fillets and 2 or 3 prawns per person, and sprinkle the saffron strands over the top.
Cover and reserve.
Put the oil in the
3 minutes / Temp. Varoma / Speed 1.
Add the heads and shells of the prawns
3 minutes / Temp. Varoma / Speed 4.
When the time is up, add the brandy and leave to rest for a few seconds.
Add the water
5 minutes / 100° / Speed 2.
Strain and reserve the stock.
Wash the
, add the sofrito ingredients and chop
4 seconds / Speed 4.
Afterwards, program
5 minutes / 100° / Speed 1.
Add the reserved stock and place the
Varoma basket over the
10 minutes / Temp. Varoma / Speed 1.
Cut the fish into pieces [and remove the shells from the mussels] and add to the
, reserving the bodies of the prawns
30 seconds / Speed 7.
Add the cream, season and program
2 minutes / 80° / Speed 5.
Add more water if you think it is necessary and blend for a
few seconds / Speed 7, until you have a homogenous mixture and your desired texture.
To decorate, place a basil leaf with two or three prawns on the top.
Origin: This is a translation of a recipe in
Thermomix TM31 – Imprescindible para tu cocina which is the book supplied with Spanish TMXs.
