In a casserole with three liters of water put the fumet ingredients and heat it slow for 30 minutes (it will be reduced by half). In another casserole with Pocha oil the vegetables in the background with a pinch of salt. Add the bread and saute.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make fish and seafood cream: |
| 18 cooked mussels 300 gr. of clams 400 gr. from rape 12 prawns 1 cup of brandy pajil chopped oil salt pepper for 1.5 l. Background 16 prawns cascas 1 Rape 1 onion 2 leeks 2 carries some twigs of parsley 3 l. from water salt 1 leek 1 onion 2 tomatoes 1 carria 1/4 Pant bar (toasted) oil salt |
| ADDITIONAL CHARACTERISTICS: Popular in autumn-winter, ideal accompany with white wine |
Ingredients to make fish and seafood cream:
2. Strain the fumet and add it to these vegetables. Do it slowly for a few minutes and crush it with a blender. Heat and add the meat of cooked mussels.
3. In a pan with oil, saute the clams. Add the rape cut into tacos and the peeled and chopped prawns, both seasoned. When the clams open, pour the brandy and flambea. Finally sprinkle with chopped parsley and watch everything about the cream. Mix all the ingredients well and serve.
