A fish and seafood recipe perfect for Christmas Eve. A delicious and light starter that can also be served as a side dish to a heartier main course. It is based on a homemade stock fumet, the simple preparation of which I show you here. It is not only attractive but also very mild and will delight the whole family.
Productos con los que prepararla
Ingredients
- 300 g prawns
- 900 ml water
- 450 g hake tail (skinned and boned)
- 50 g carrots
- 50 g shallots
- 50 ml olive oil
- 50 ml white wine
- 100 g chopped tomatoes
- 40 g round rice
- 2 saffron threads
- 10 g fish stock cube
Instructions
- Use the stirrer. Pour 500 g of water into the jar together with the heads and shells of the prawns. This will be the “fumet”. Put in the steam basket accessory with the hake. Cook for 7 minutes on the “Steam” and “Fast cycle” programmes. Remove the steam basket and set aside, covered.
- Rinse out the beaker. Insert the chopper. Add the chopped carrot and shallot and the olive oil. Programme on speed 5 for 10 seconds.
- Continue with the accessory chopper and the previous mixture. Programme for 6 minutes at speed 1 and a temperature of 100º C.
- add the wine and run the programme for 1 minute at level 1 and a temperature of 100º C to evaporate the alcohol in the wine, without closing the lid to allow the steam to escape.
- Add the crushed tomato and the rice. Program for 5 minutes at speed 1 and temperature 100º C.
- Add the saffron, the fish stock cube and the previously reserved fumet. Program for 6 minutes at speed 1 and temperature 100º C.
- Add half the hake and 100 g of water to reduce the temperature. Blend, programme on speed 5 for 30 seconds and then on speed 10 for 30 seconds. If necessary, repeat the process for a further 30 seconds on speed 10.
- Add the remaining water (300 g). Program for 4 minutes at speed 1 and temperature 100º C.
- change to a whisk. Add the prawns in small pieces. Save one whole prawn per person for decorating the dish later. Program for 1 minute at speed 1 and temperature 100º C.
- fry the prawns for the garnish whole and peeled in the pan, turning them over and over. Set aside.