Crema de rape y gambas con Thermomix

40 mins
Serves 6
https://www.velocidadcuchara.com/receta-thermomix-crema-de-rape-y-gambas/

Directions

  1. 1Put the shrimp shells and monkfish bone in the Thermomix glass, add 500 g of water and cook for 7 minutes, 100º, speed 1.
  2. 2Put the shrimp shells and monkfish bone in the Thermomix glass, add 500 g of water and cook for 7 minutes, 100º, speed 1.
  3. 3Put the shrimp shells and monkfish bone in the Thermomix glass, add 500 g of water and cook for 7 minutes, 100º, speed 1.
  4. 4Remove the monkfish bones and blend the shrimp bodies for 30 seconds at progressive speed.
  5. 5Remove the monkfish bones and blend the shrimp bodies for 30 seconds at progressive speed.
  6. 6Remove the monkfish bones and blend the shrimp bodies for 30 seconds at progressive speed.
  7. 7Strain and set aside. Discard the remains.
  8. 8Strain and set aside. Discard the remains.
  9. 9Strain and set aside. Discard the remains.
  10. 10For the soup: With the glass rinsed, put the carrot, leek, and garlic and chop for 3 seconds at speed 5.
  11. 11For the soup: With the glass rinsed, put the carrot, leek, and garlic and chop for 3 seconds at speed 5.
  12. 12For the soup: With the glass rinsed, put the carrot, leek, and garlic and chop for 3 seconds at speed 5.
  13. 13Scrape down the sides of the glass.
  14. 14Scrape down the sides of the glass.
  15. 15Scrape down the sides of the glass.
  16. 16Add the oil and sauté for 6 minutes, Varoma temperature, speed 1, without the measuring cup.
  17. 17Add the oil and sauté for 6 minutes, Varoma temperature, speed 1, without the measuring cup.
  18. 18Add the oil and sauté for 6 minutes, Varoma temperature, speed 1, without the measuring cup.
  19. 19Add the brandy and evaporate the alcohol for 2 minutes, Varoma temperature, speed 1, without the measuring cup.
  20. 20Add the brandy and evaporate the alcohol for 2 minutes, Varoma temperature, speed 1, without the measuring cup.
  21. 21Add the brandy and evaporate the alcohol for 2 minutes, Varoma temperature, speed 1, without the measuring cup.
  22. 22Incorporate the tomato and rice, cook for 5 minutes at Varoma temperature and speed 1, with the measuring cup or basket on the lid.
  23. 23Incorporate the tomato and rice, cook for 5 minutes at Varoma temperature and speed 1, with the measuring cup or basket on the lid.
  24. 24Incorporate the tomato and rice, cook for 5 minutes at Varoma temperature and speed 1, with the measuring cup or basket on the lid.
  25. 25Add the saffron, salt, the reserved fumet broth, and program for 6 minutes, Varoma temperature, speed 1.
  26. 26Add the saffron, salt, the reserved fumet broth, and program for 6 minutes, Varoma temperature, speed 1.
  27. 27Add the saffron, salt, the reserved fumet broth, and program for 6 minutes, Varoma temperature, speed 1.
  28. 28Add water until the glass is filled to 1.5 liters and blend for 1 minute at progressive speed 5-10.
  29. 29Add water until the glass is filled to 1.5 liters and blend for 1 minute at progressive speed 5-10.
  30. 30Add water until the glass is filled to 1.5 liters and blend for 1 minute at progressive speed 5-10.
  31. 31You can add tabasco; a spicy touch is excellent.
  32. 32You can add tabasco; a spicy touch is excellent.
  33. 33You can add tabasco; a spicy touch is excellent.
  34. 34Pour the fish into the glass: shrimp and monkfish, and cook for 1 minute, 100º, left turn, and spoon speed.
  35. 35Pour the fish into the glass: shrimp and monkfish, and cook for 1 minute, 100º, left turn, and spoon speed.
  36. 36Pour the fish into the glass: shrimp and monkfish, and cook for 1 minute, 100º, left turn, and spoon speed.
  37. 37The residual heat will finish cooking it perfectly. Ready to serve.
  38. 38The residual heat will finish cooking it perfectly. Ready to serve.
  39. 39The residual heat will finish cooking it perfectly. Ready to serve.

Ingredients

  • 500 g gambas arroceras peladas y las cáscaras para el fumet
  • 500 g gambas arroceras peladas y las cáscaras para el fumet
  • 500 g gambas arroceras peladas y las cáscaras para el fumet
  • 500 g cola de rape sin piel cortada en trozos, reserva el hueso para el fumet
  • 500 g cola de rape sin piel cortada en trozos, reserva el hueso para el fumet
  • 500 g cola de rape sin piel cortada en trozos, reserva el hueso para el fumet
  • 1 liter agua
  • 1 liter agua
  • 1 liter agua
  • 60 g zanahoria pelada y en trozos
  • 60 g zanahoria pelada y en trozos
  • 60 g zanahoria pelada y en trozos
  • 60 g puerro (sólo la parte blanca)
  • 60 g puerro (sólo la parte blanca)
  • 60 g puerro (sólo la parte blanca)
  • 3 dientes de ajo
  • 3 dientes de ajo
  • 3 dientes de ajo
  • 50 g aceite de oliva virgen extra
  • 50 g aceite de oliva virgen extra
  • 50 g aceite de oliva virgen extra
  • 50 g Brandy
  • 50 g Brandy
  • 50 g Brandy
  • 200 g tomate natural triturado
  • 200 g tomate natural triturado
  • 200 g tomate natural triturado
  • 1 cucharada arroz (para espesar)
  • 1 cucharada arroz (para espesar)
  • 1 cucharada arroz (para espesar)
  • 1 pizca azafrán
  • 1 pizca azafrán
  • 1 pizca azafrán
  • Sal
  • Sal
  • Sal
  • gotas de tabasco (opcional)
  • gotas de tabasco (opcional)
  • gotas de tabasco (opcional)

Equipment

Thermomixcolander

Tips

  • You can use fresh or frozen fish.
  • This is a delicious first course for any celebration.
  • You can freeze this cream before the last step (before adding the fish). This way, you only need to heat it and add the final touch.
  • For the fumet, if using frozen shrimp and monkfish without bones or heads, use a good fish broth instead.