Seafood Cream Recipe

Ingredients to make Seafood Cream:

• ½ kilo of crabs.
• 150 g of prawns.
• 150 g of onions.
• 150 g of leeks.
• 200 g of tomatoes.
• 150 g of carrots.
• 4 cloves of garlic.
• 3 bay leaves.
• 100 g of flour.
• ¼ liter of white wine.
• 1 glass of cognac.
• Liquid cream.
• 2 leeks to garnish
• Fish stock.

How to make Seafood Cream:

1. We make the fish stock and strain it.
2. In a saucepan, fry the onion, leek, carrots and garlic with a little oil, all seasoned with thyme, tarragon and bay leaf. When they are ready, add the flour, cognac and white wine.
3. Let it boil for 5 minutes and then add the tomato, the fish stock, the crabs and the shelled prawns (all well washed), let it cook for about 30 minutes .
4. At the end of this time we remove it and crush it with the blender and pass it through a sieve, put it back on the fire and add the liquid cream until obtaining a homogeneous cream.
5. Add salt and pepper.
6. We cut the leek that we have to decorate into slices and fry them with a little butter and put them on top of the seafood cream in the tureen or in a cup of consommé.