Christmas seafood cream

Preparation

1. We put the shells, the prawn heads, 1 chopped leek and the oil in the Thermomix glass and program 5 minutes, Varoma temperature, speed 4.

2. While we place the mussels in the varoma container and reserve.

3. Then add the water, the brandy, the monkfish bones (optional), the salt and the parsley. We place the varoma container with the mussels on top and program 10 minutes, 100º, speed 2. Sometimes it comes out of the nozzle when it has been boiling for a while, if this happens to you, lower the temperature to 90º.

4. We check that the mussels have been opened, if not, we program a few more minutes.

5. When the time is up, we reserve the mussels and transfer the content to another container and strain it through a fine strainer.

6. We clean and dry the glass well, and add the oil, the onion, the leek and the garlic clove. Cut up 4 seconds at speed 4.

7. Add the crushed natural tomato, a little salt and a pinch of sugar. Program 6minutes at 100 ° temperature and speed 1.

8. Add 3/4 of the seafood stock that we had reserved (never exceed the 1,5-liter mark, otherwise it will overflow when we add the fish). Put the Varoma container with the hake, monkfish and prawns (save some to decorate the dish later). Program 10 minutes at Varoma temperature and speed 1. Make sure that it does not come out of the mouth when it boils, if so, lower the temperature to 90º.

9. Meanwhile, we are removing the mussels from their shells.

10. When the time is up, add the fish that we had in the Varoma and the mussels to the glass (leave some to decorate). Let the temperature drop to about 80º and crush 30 seconds at speed 7.

11. Add salt and pepper, and grind again 1 minute, speed 10. We check that it is well crushed, and if it is not, we program 30 seconds or 1 minute at speed 10.

12. Add the cream and program 2 minutes at 80 ° temperature and speed 5.

13. We check the salt level and the thickness (if it is very thick, we add the stock we had until it is to our liking).

14. If you want, you can serve it with prawns and mussels that we had reserved and a drizzle of extra virgin olive oil or cream.