Nears Christmas and we are already looking for delicious recipes to surprise in the Christmas holidays. So I leave you with a seafood cream that is delicious and that is perfect for these dates. And the most important…. It is not difficult to prepare it!

Seafood cream for Christmas

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Christmas is approaching and we are already beginning to look for rich recipes to surprise at Christmas parties. So I leave you with a seafood cream that is scrumptious

Ángela

Kitchen: cuisine
Recipe type: creams
Rations: 6

Ingredients

500 gr of mussels
300 gr of hake fillets
200 gr of monkfish
300 gr of prawns
A few threads of saffron
80 ml of aceite oliva
50 ml of brandy
200 ml water
1 garlic clove
100 gr of onion
200 gr of natural crushed tomato
100 ml of liquid cream.
Sal Island
Pepper

Music

First we prepare the fumet, and for this, in a saucepan we put the mussels, the spines and monkfish heads, and the shells of the prawns together with some saffron threads.
Cook everything for 20 minutes. We sneak in and leave it reserved.
In a saucepan we will make the shrimp concentrate. To do this, we put 30 ml of olive oil and when it is hot, we add the heads of the prawns. We dizzy them and squeeze them so that they release all the juice. Add the brandy and a little fumet. Let it cook for a couple of minutes all together. Strain, and reserve the broth that has come out.
In a saucepan, fry the vegetables with a little olive oil. To do this, we add the leek, garlic, onion and natural crushed tomato, with a little salt and a pinch of sugar. Let everything cook over medium heat for about 5 minutes.
In a saucepan add the sauce, the shrimp concentrate, the reserved fumet and the mussels. When it is hot, add the hake, monkfish and prawns, leaving some to garnish. Let everything cook for a few minutes and remove the broth.
We crush everything with the help of a blender or kitchen robot, and we put a little cream on it. Season it with salt and pepper and let it finish cooking over a very low heat for about 8 minutes.
After that time, we grind everything again, and if we see that the cream has become very thick, we add a little more broth.
Decorate with a few prawns and a few pieces of monkfish.

Take advantage!