Ingredients to make Fish and Seafood Cream:
- 18 cooked mussels
- 300 grams of clams
- 400 grams monkfish
- 12 prawns
- 1 glass of brandy
- Chopped parsley
- Oil
- Salt
- Pepper
- For 1.5L background
- 16 prawn shells
- 1 head of monkfish
- 1 onion
- 2 leeks
- 2 carrots
- a few sprigs of parsley
- 3l of water
- Salt
- 1 leek
- 1 onion
- 2 tomatoes
- 1 carrot
- 1/4 loaf pan (tan)
- Oil
- Salt
How to make Fish and Seafood Cream:
- In a saucepan with three liters of water, put the ingredients of the fumet and heat it over low heat for 30 minutes (it will reduce by half). In another casserole with oil, fry the bottom vegetables with a pinch of salt. Add the bread and fry.
- Strain the fumet and add it to these vegetables. Make it on low heat for a few minutes and crush it with a blender. Heat and add the meat of the cooked mussels.
- In a frying pan with oil, sauté the clams. Add the monkfish cut into cubes and the peeled and chopped prawns, both seasoned. When the clams open, pour in the brandy and flambé. Finally sprinkle with chopped parsley and pour it all over the cream. Mix all the ingredients well and serve.
