Cream of Fish and Seafood

Difficulty: ★★☆


  • ½ lb Monkfish.
  • 8 Shrimp tails.
  • 12 Mussels.
  • 12 Clams.
  • 6 Cups fish stock.
  • ¾ Cup 18% fat cream.
  • ½ Cup tomato sauce.
  • 1 Onion.
  • 2 Carrots.
  • 1 Garlic clove.
  • 1 Leek.
  • ¾ Cup flour.
  • 1/8 Cup sherry brandy.
  • Mild olive oil 0.4 °
  • Parsley.
  • Salt and white pepper.

Category: First course


Soak clams in salted cold water for 20 minutes so that they release all the sand they may have. Cut onion, carrot, leek and garlic into jardinière. Heat oil in a Stainless steel Magefesa pan. Add vegetables and cook until soft. Stir in the flour and flambé with the brandy. Pour in the fish stock and add tomato sauce, let boil about 15 minutes. Clean the fish, cut into ½ inch x ½ inch cubes and peel the prawns.
Clean mussels by removing the little tuft of fibers protruding from the shell. Pour a bit of water into a Stainless steel Magefesa pan and place the mussels inside. Cook and open them up to the steam. When they begin to open up.  Reserve the meat and throw away the shells.
After approx. 15 minutes, add cream to pan and let it cook for a couple of minutes. Process pan ingredients in a Magefesa blender and pass through a strainer. When cream is thin and smooth, add fish, shrimp, clams and mussels. Sprinkle with parsley and let it boil for about 3 min until the clams open. Season with salt and pepper to taste and serve hot.

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