Seafood cream for Christmas

Preparation

1. 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.

2. Cook everything for 20 minutes. We sneak in and leave it reserved.

3. 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.

4. 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.

5. 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.

6. 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.

7. After that time, we grind everything again, and if we see that the cream has become very thick, we add a little more broth.

8. Decorate with a few prawns and a few pieces of monkfish.