We make the fish fumet and strain it.
| 🚻 4 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make seafood cream: |
| ½ k 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 laurel leaves. 100 g of flour. ¼ l white wine. |
| ADDITIONAL CHARACTERISTICS: Average cost, boiled |
Ingredients to make seafood cream:
2. In a casserole we put to poach with a little oil, onion, leek, carrots and garlic all seasoned with thyme, tarragon and bay leaf, when they are at its point we add the flour, cognac and wine white.
3. Let boil 5 minutes and then add the tomato, the fumet of fish, the crabs and the peaks with peel (all well washed), we let cook for about 30 minutes.
4. After this time we remove it and crush it with the blender and pass it through a strainer, put it again in the fire and add the liquid cream until you get a homogeneous cream.
5. We rectify salt and pepper.
6. We cut the leek we have to decorate on slices and fry them with a little butter and put them above the seafood cream in the soup or in a cup of consommé.
