Seafood cream is a great recipe to enjoy at Christmas celebrations, as well as on Sundays and other holidays. This recipe is brought to us by Luisa, author of Cooking with my Carmela , and I am convinced that you will love it.
Arriving these dates we all spend many moments with family or friends, and without a doubt where we enjoy these days the most is around a good table. We also enjoy cooking, preparing our most classic, original recipes or those that have always been a tradition at home.
Today's recipe is a classic in the north of Spain and since I bring good genes from those lands, what better way than to honor it with a rich seafood cream?!
The important thing about this recipe so that it comes out well, consistent and flavorful, is the quality of the products, and of course the chup chup: if you do it patiently, take your time. That said, the recipe is simple.
Now I hope you go to your nearest market and buy these wonderful products and get down to work.
Le Creuset black cocotte 24cm , Tokyo Design fleur de ligne bowls and Nezumi plates
- 500gr of mussels
- 300gr of hake
- Head and bones of hake or monkfish
- 300gr of prawns
- 80gr of extra virgin olive oil
- 50g of brandy
- 300ml of water
- 1 onion
- 1 leek
- 250gr of natural crushed tomato
- Salt and pepper
Le Creuset black cocotte 24cm , Tokyo Design fleur de ligne bowls and Nezumi plates and bowls
- First we start by peeling the prawns, reserving the bodies and about 10 heads.
- We are now going to make the fumet. To do this, in a cocotte we put the head of hake, prawn shells and mussels, cover with water, add salt and let cook for about 15 minutes. We glued and reserved the broth.
- Separate the mussels from the shells and reserve.
- Now we prepare a shrimp concentrate. To do this, in a frying pan add oil and the reserved heads, stir them with a spatula and squeeze them to release the juice.
- Add Brandy and a little fumet and let it cook for a few minutes.
- Strain and reserve the broth that we have obtained.
- In a cocotte , fry the onion and the chopped leek with the rest of the oil. When they are well poached, add the crushed tomato, season with salt and pepper and leave for about 15-20 minutes. Once the tomato is finished cooking, add the stock that we have reserved and let it cook for a few minutes so that all the flavors are amalgamated. Lastly, add the hake and prawns, reserving some for garnish.
- After about 10 minutes, remove the broth and reserve; add it later if the cream is too thick.
- We crush everything with a kitchen robot or blender .
- Add salt and pepper again if necessary and add broth if it is too thick.
- To decorate, we place a couple of grilled or cooked prawns, a few leaves of basil or mint, and ready to serve.
- We can use the type of seafood and fish that we like the most.
- Shred more or less, depending on how you like the texture.
- If you want to cook the mussels separately, you can do so, but do not throw away that broth because it will also be used to add it to the sauce.
- You can serve the soup in beautiful bowls or in tureens, the red ones from Le Creuset will make any cream shine.
Well I hope you like the recipe.
Hola, quisiera preparar la crema de marisco y tengo una duda al leer la receta: ¿cuando añado los mejillones que reservamos al principio y que supongo hemos cocido al hacer el fumet? ¿en el punto 7, junto con la merluza y las gambas? Soy principiante.
Hola Isabel, me alegro mucho que hayas triunfado con ella!! Un saludo, y mis mejores deseos para ti también!
Hola Isabel, espero que resulte estupenda la receta! En cuanto a tu duda, con unos 400gr estaría bien. Saludos!
Me ha encantado esta receta por su sencillez. Y lo mejor, es que ha gustado ucho en casa.
Feliz año nuevo!!!
Me encanta esta receta y quiero hacerla para nochevieja, pero voy a utilizar mejillones ya cocidos sin concha. Qué cantidad de mejillones tengo que añadir si uso sin concha? Gracias.