Seafood Cream Soup Recipe
This dish belongs to a group of special recipes to prepare for celebrations and special days, such as Christmas parties. A delicious dish that guarantees success at the table and that you are sure to prepare on more than one occasion.
We have prepared this recipe with hake, but if you prefer, you can use another type of fish, for example monkfish.
When it is time to present the dish, it can be accompanied by a few peeled prawns and mussels. To do this, in step 21, before blending the cream, remove them from the food processor and then add them when serving the cream.
A perfect recipe for a very tasty and light first course, to prepare for celebrations and special days.
Without any accessories in the mixing bowl, add 400 ml of water, a little salt, the head, skin and scrape of the fish, and the shells and heads of the prawns that you have previously peeled. Set the peeled prawns aside for later use.
In the next step, leave the filler cap of the lid open to allow excess steam to escape.
Cook in boil mode at 100ºC (6 minutes).
Remove all the fish remains and leave only the fumet inside the glass.
We mount the drive shaft on our Küken robot and place the cooking basket.
Add 500g of well cleaned mussels, 50ml of white wine and a bay leaf.
In the next step we continue to leave the filler cap open to allow excess steam to escape.
Cook in high steam mode for 15 minutes.
Remove the mussels, take the shells off, reserving only the mussels, discarding the shells. In a separate container, we also reserve the remaining fumet.
Remove the drive shaft and the basket, rinse the bowl of the food processor and fit the blade accessory.
Add 100g of peeled and coarsely chopped onion, 100g of leek without the first layer and also coarsely chopped, and two peeled cloves of garlic.
We chop 10 seconds at speed 6.
With the help of the spatula push to the bottom the remains that may have stuck to the wall of the glass.
We replace the blade accessory with the extraction accessory.
Add 50 ml of olive oil and season to taste.
Bake for 15 minutes at 120°C and speed 1.
Add 200g of crushed tomato and a teaspoon of salt.
Cook for 10 minutes at 120 ° C and speed 1.
Add the reserved mussels, prawns and fumet, 500g of chopped hake without skin or bones and water up to the 1.5 litre mark in the glass of the food processor.
Bake 20 minutes at 120°C and speed 1.
We wait a little while for the temperature inside the robot to drop and replace the remover accessory with the blade accessory.
Blend for 1 minute on speed 6.
Taste the cream and add more salt and pepper if necessary.
Add 200ml of cream.
Cook for 5 minutes at 120°C and speed 1.
Our seafood cream is ready!
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Ingredients
Directions
Without any accessories in the mixing bowl, add 400 ml of water, a little salt, the head, skin and scrape of the fish, and the shells and heads of the prawns that you have previously peeled. Set the peeled prawns aside for later use.
In the next step, leave the filler cap of the lid open to allow excess steam to escape.
Cook in boil mode at 100ºC (6 minutes).
Remove all the fish remains and leave only the fumet inside the glass.
We mount the drive shaft on our Küken robot and place the cooking basket.
Add 500g of well cleaned mussels, 50ml of white wine and a bay leaf.
In the next step we continue to leave the filler cap open to allow excess steam to escape.
Cook in high steam mode for 15 minutes.
Remove the mussels, take the shells off, reserving only the mussels, discarding the shells. In a separate container, we also reserve the remaining fumet.
Remove the drive shaft and the basket, rinse the bowl of the food processor and fit the blade accessory.
Add 100g of peeled and coarsely chopped onion, 100g of leek without the first layer and also coarsely chopped, and two peeled cloves of garlic.
We chop 10 seconds at speed 6.
With the help of the spatula push to the bottom the remains that may have stuck to the wall of the glass.
We replace the blade accessory with the extraction accessory.
Add 50 ml of olive oil and season to taste.
Bake for 15 minutes at 120°C and speed 1.
Add 200g of crushed tomato and a teaspoon of salt.
Cook for 10 minutes at 120 ° C and speed 1.
Add the reserved mussels, prawns and fumet, 500g of chopped hake without skin or bones and water up to the 1.5 litre mark in the glass of the food processor.
Bake 20 minutes at 120°C and speed 1.
We wait a little while for the temperature inside the robot to drop and replace the remover accessory with the blade accessory.
Blend for 1 minute on speed 6.
Taste the cream and add more salt and pepper if necessary.
Add 200ml of cream.
Cook for 5 minutes at 120°C and speed 1.