Crema de rape y gambas con Thermomix

40m
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. 2Remove the monkfish bones and blend the shrimp bodies for 30 seconds at progressive speed.
  3. 3Strain and set aside. Discard the remains.
  4. 4For the soup: With the glass rinsed, put the carrot, leek, and garlic and chop for 3 seconds at speed 5.
  5. 5Scrape down the sides of the glass.
  6. 6Add the oil and sauté for 6 minutes, Varoma temperature, speed 1, without the measuring cup.
  7. 7Add the brandy and evaporate the alcohol for 2 minutes, Varoma temperature, speed 1, without the measuring cup.
  8. 8Incorporate the tomato and rice, cook for 5 minutes at Varoma temperature and speed 1, with the measuring cup or basket on the lid.
  9. 9Add the saffron, salt, the reserved fumet broth, and program for 6 minutes, Varoma temperature, speed 1.
  10. 10Add water until the glass is filled to 1.5 liters and blend for 1 minute at progressive speed 5-10.
  11. 11You can add tabasco; a spicy touch is excellent.
  12. 12Pour the fish into the glass: shrimp and monkfish, and cook for 1 minute, 100º, left turn, and spoon speed.
  13. 13The residual heat will finish cooking it perfectly. Ready to serve.

Ingredients

  • 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
  • 1 liter agua
  • 60 g zanahoria pelada y en trozos
  • 60 g puerro (sólo la parte blanca)
  • 3 dientes de ajo
  • 50 g aceite de oliva virgen extra
  • 50 g Brandy
  • 200 g tomate natural triturado
  • 1 cucharada arroz (para espesar)
  • 1 pizca azafrán
  • Sal
  • 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.

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