Seafood Cream for Programmable Cooker

Name: Seafood Cream for Programmable Cooker
Prep time: 65 min
Cook time: 65 min
Ingredients: Fumet:; Water to cover; 500 g. of velvet crabs; 300 g. of prawns; 1 monkfish head; 20 ml. of extra virgin olive oil; 1 bay leaf; A few strands of saffron; Parsley; Cayenne pepper powder (to taste); Salt and pepper; Sofrito:; 300 g. of monkfish (chopped and cleaned); 250 g. of clams; 3 ripe tomatoes; 3 leeks; 1 onion; 1 carrot; 2 cloves garlic; 50 ml. of white wine; 20 ml. of extra virgin olive oil; Salt

Made by @comidadediez

restaurant 8 portions

schedule 01 h 05 min

Cooking details

This recipe has been tested in a 6L Newlux Programmable Cooker. Remember that you can adjust the quantities, times, and ingredients to your liking.

Products with which it can be cooked

Programmable Pot 6l | Chef Pot V170

89,95€

6l Food Processor | Smart Chef V600

108,00€

Ingredients

task_altFumet:
task_altWater to cover
task_alt500 g. of velvet crabs
task_alt300 g. of prawns
task_alt1 monkfish head
task_alt20 ml. of extra virgin olive oil
task_alt1 bay leaf
task_altA few strands of saffron
task_altParsley
task_altCayenne pepper powder (to taste)
task_altSalt and pepper
task_altSofrito:
task_alt300 g. of monkfish (chopped and cleaned)
task_alt250 g. of clams
task_alt3 ripe tomatoes
task_alt3 leeks
task_alt1 onion
task_alt1 carrot
task_alt2 cloves garlic
task_alt50 ml. of white wine
task_alt20 ml. of extra virgin olive oil
task_altSalt

step by step recipe

We soak the clams in cold water with plenty of salt to release any sand they may have.
We peel the prawns and set aside the body and heads.
First, we prepare the fumet. We add the oil to the cooker and set the FRY menu, 180°C, 10 minutes. Once hot, we add the velvet crabs, prawn heads, monkfish head, bay leaf, saffron, parsley, cayenne, and season with salt and pepper. We cover with water without exceeding the maximum level allowed in the cooker.
We place the lid, close the valve, and set the Turbo menu at high pressure, 130°C, 20 minutes.
While the fumet is cooking, we peel and chop all the vegetables for the sofrito. We reserve.
Once the program is finished, we release the pressure by turning the valve, remove the largest bones, and blend the rest with a good processor, including the velvet crabs. Once blended, we strain the juice using a chinois or a very fine strainer. We set aside the obtained fumet.
Next, we prepare the sofrito. To do this, we add the oil to the cooker and set the FRY menu, 160°C, 15 minutes. When it's hot, we add all the chopped vegetables and season. From time to time, stir with the ladle.
After 7 minutes, we add the wine and let it reduce. When it has evaporated, we add the chopped monkfish. Stir from time to time.
Once the program is finished, we add the fumet. We place the lid, close the valve, and set the TURBO menu at high pressure, 130°C, 15 minutes.
We release the pressure by turning the valve and remove the foam (if any) and blend until we get a smooth cream.
Then, we add the clams and peeled prawns. We place the lid, close the valve, and set the STEW menu at low pressure, 110°C, 3 minutes.
We release the pressure by turning the valve, adjust the salt if necessary, and enjoy!

Ingredients

If you cook it with the Newlux V600 6L Kitchen Robot and you want the sauce to be more reduced, program the Griddle menu with the lid open and let it evaporate a little, in this way you will be able to adapt the result to your taste.