- To 6 people
- 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
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!
First we prepare the stock, and for this, in a saucepan we put the mussels, the bones and monkfish head, and the shells of the prawns next to some threads of saffron.
Cook everything for 20 minutes. We sneak in and leave it reserved.
In a casserole 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 make them dizzy and squeeze them so that they release all the juice. We add the brandy and a little stock. Let it cook for a couple of minutes all together. We strain, and we reserve the broth that has left us.
In a casserole 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. We let everything cook over medium heat for about 5 minutes.
For the cream
In a casserole Add the sauce, the shrimp concentrate, the reserved stock 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 grind everything with the help of a mixer or food processor, and we put a little cream on it. We salt and pepper it and let it finish cooking over very low heat for about 8 minutes.
After that time, We crush everything again, and if we see that the cream has been very thick, we add a little more broth.
Decorate with a few prawns and a few pieces of monkfish.