Ingredients for 4:
- ½ kg of crabs.
- 150 g of prawns.
- 150 g of onions.
- 150 g of leeks.
- 200 g of tomatoes.
- 150 g of carrots.
- 4 cloves of garlic.
- 3 bay leaves.
- Tarragon.
- 100 g of flour.
- ¼ liter of white wine.
- 1 glass of cognac.
- Liquid cream.
- 2 leeks to garnish.
- Thyme.
- Fish stock.
Preparation:
1. We make the fish fumet and strain it.
2. In a casserole, saute the onion, leek, carrots and garlic with a little oil, all seasoned with thyme, tarragon and bay leaf. When they are ready add the flour, cognac and wine white.
3. Let it boil for 5 minutes and then add the tomato, the fish stock, the crabs and the shelled prawns (all well washed), let it cook for about 30 minutes.
4. After this time we remove it and crush it with the blender and pass it through a sieve, put it back on the heat and add the liquid cream until obtaining a homogeneous cream.
5. We rectify salt and pepper.
6. Cut the leek that we have to decorate into slices and fry them with a little butter and put them on top of the seafood cream in the tureen.