Cream of seafood soup (Crema de mariscos)

For the Varoma basket

500g mussels
300g hake fillets
200g monkfish fillets
A few strands of saffron




For the broth

300g prawns
30g extra virgin olive oil
50g brandy
200g water

For the sofrito

50g extra virgin olive oil
200g leeks
1 clove garlic
100g onions
200g crushed tinned tomatoes
The rest

Salt
Pepper
100g single cream

To serve

The bodies of 12-18 prawns
A few basil leaves

Method

In the Varoma basket, put the clean mussels, the fish fillets and 2 or 3 prawns per person, and sprinkle the saffron strands over the top.
Cover and reserve.
Put the oil in the bowl 3 minutes / Temp. Varoma / Speed 1.
Add the heads and shells of the prawns 3 minutes / Temp. Varoma / Speed 4.
When the time is up, add the brandy and leave to rest for a few seconds.
Add the water 5 minutes / 100° / Speed 2.
Strain and reserve the stock.
Wash the bowl, add the sofrito ingredients and chop 4 seconds / Speed 4.
Afterwards, program 5 minutes / 100° / Speed 1.
Add the reserved stock and place the Varoma basket over the bowl 10 minutes / Temp. Varoma / Speed 1.
Cut the fish into pieces [and remove the shells from the mussels] and add to the bowl, reserving the bodies of the prawns 30 seconds / Speed 7.
Add the cream, season and program 2 minutes / 80° / Speed 5.
Add more water if you think it is necessary and blend for a few seconds / Speed 7, until you have a homogenous mixture and you desired texture.
To decorate, place a basil leaf in the centre of each bowl, with two or three prawns on the top.