Holiday Seafood Cream Soup

Christmas Seafood Cream | Easy Thermomix Recipe
Prep Time: 36 minutes | Cook Time: 20 minutes | Servings: 4-6 | Recipe Categories: Soup, Holiday

Nutrition Facts (per serving):
Calories: 250 kcal | Fat: 12 g | Carbs: 10 g | Protein: 20 g

Indulge in a Delicious Holiday Classic

When it comes to Christmas, the joy of gathering with family and friends is often complemented by delightful food. If you’re searching for a dish that blends sophistication, tradition, and an unforgettable flavor, look no further than this Christmas Seafood Cream. Not only is it delicious, but it will also add a touch of elegance to your festive table, leaving your guests feeling truly special.

With the help of the Thermomix, preparing this traditional recipe becomes a breeze without any fuss, yielding results that are reminiscent of a gourmet kitchen. The richness of the seafood, paired with a base of fresh vegetables, spices, and a splash of brandy, creates a velvety cream that’s sure to impress at any celebration.

Are you ready to turn simple ingredients into a spectacular dish? Discover how to make this mouthwatering seafood cream, and make this Christmas unforgettable, one spoonful at a time!

Ingredients

For the Seafood Stock:

• 1 lb (500 g) mussels (cleaned, with shells)
• 5.3 oz (150 g) fish bones (optional)
• 14 oz (400 g) shrimp or large prawns
• 3.4 cups (800 g) water
• 2 tbsp (30 g) extra virgin olive oil
• 3.4 oz (50 g) brandy
• 1 bunch parsley
• 1 leek (white part only)
• Salt to taste

For the Cream:

• 2 tbsp (30 g) extra virgin olive oil
• 7 oz (200 g) hake
• 7 oz (200 g) monkfish fillets
• 1 bay leaf
• 1 leek (white part only)
• 1 garlic clove
• 3.5 oz (100 g) onion
• 7 oz (200 g) crushed tomatoes
• Salt, sugar, and white pepper to taste
• 3.5 oz (100 g) heavy cream

Step-by-Step Instructions

1. Prepare the Seafood Stock:

1. Place the shrimp shells and heads, chopped leek, and olive oil into the Thermomix bowl.
2. Set for 5 minutes at Varoma temperature, Speed 4.
3. Meanwhile, place the mussels in the Varoma tray and set aside.
4. Add the water, brandy, fish bones (if using), parsley, and a pinch of salt to the bowl.
5. Place the Varoma tray with the mussels on top and set for 10 minutes at 100 °C, Speed 2.
6. Check that the mussels have opened; if they haven’t, give them a few more minutes.
7. Strain the stock through a fine sieve and set aside.

2. Prepare the Cream Base:

1. Clean the bowl and add olive oil, onion, leek, and garlic.
2. Chop for 4 seconds at Speed 4.
3. Add crushed tomatoes, a pinch of salt, and sugar. Cook for 6 minutes at 100 °C, Speed 1.

3. Cook the Fish:

1. Add ¾ of the prepared seafood stock to the bowl. Place the Varoma with hake, monkfish, and shrimp on top.
2. Cook for 10 minutes at Varoma temperature, Speed 1.
3. While waiting, remove the mussels from their shells.

4. Combine Ingredients:

1. Add the cooked fish and mussels to the bowl (reserve some mussels for garnish).
2. Let the mixture cool to 176 °F (80 °C) and blend for 30 seconds at Speed 7.
3. Adjust seasoning with salt and white pepper to taste, and blend again for 1 minute at Speed 10.

5. Finish the Cream:

1. Add the heavy cream and cook for 2 minutes at 176 °F (80 °C), Speed 5.
2. If the cream is too thick, you can add a bit more of the reserved seafood stock until you reach your desired consistency.

6. Serve and Garnish:

1. Serve hot, garnishing with reserved mussels and prawns. Drizzle with a splash of extra virgin olive oil or a touch of heavy cream for a finishing touch.

Pro Tips

• Maximize Seafood Flavor: If you don’t have fish bones, the shrimp shells are sufficient for a delicious stock.
• Gourmet Touch: Add a splash of dry white wine to the seafood stock for an extra flavor boost.
• Stunning Presentation: Serve the cream in individual bowls, garnished with fresh parsley or lemon zest for a pop of color.

Whether you’re celebrating the holidays or hosting a cozy dinner party, this Christmas Seafood Cream brought to life with your Thermomix is sure to create lasting memories. Enjoy!