Inexpensive fish soup for holidays

Preparation

1. Take the hake and fish out of the freezer the day before and let them thaw in the fridge.

2. Put the garlic cloves and the lemon in the glass. We program 2 seconds, speed 7.

3. Cover the hake with this mixture and reserve.

4. Put the onion and tomato in the bowl. we program 5 seconds, speed 7. We lower with the spatula what has remained on the walls of the glass.

5. Add the olive oil and program 6 minutes, 100º, speed 2.

6. We incorporate the water. We put the fish/seafood in the basket (not the hake) and place the basket inside the glass, in its position.

7. Peel and chop the potato and carrot. Ideally, chop both ingredients into small portions because we will put them in the soup that way. We distribute both the potato and the carrot in the varoma container.

8. Place the hake fillets in the varoma tray.

9. We put the varoma, the tray and its lid in its position. we program 30 minutes, varoma temperature, speed 2.

10. When the programmed time is up, all the ingredients should be cooked. Now we will only have to unite them. We put the hake in not very small pieces in a tureen (or in a nice saucepan). From the fish/shellfish that we have in the basket, we remove the skins or bones and put the good part in the tureen. We also put the potato and carrot in the tureen.

11. With the help of the small basket we strain the broth and put it in our tureen, together with the rest of the ingredients.

12. We serve immediately. Another option is to reserve it in the saucepan and heat it again when serving.