FISH AND SEAFOOD CREAM

First of all, put the clams in salted water all morning.

Chop the onion, leek and carrots. We put them to poach in AOVE about 15 minutes.

At the same time we put to cook the scrapes, the head and the bone of the monkfish, the heads and shells of the shrimps, the parsley and the green leaves of the leek well cleaned in abundant water. Remember to remove the foam created by the broth with a scraper.

Once the vegetables are poached, add the brandy and flambé, remember to turn off the EXTRACTOR!!!!!.

Once the flame is off, add the tomato and the stale bread, stir a few times. Add the broth we have made. Let it cook for 15-20 minutes.

While we open the clams in water. Reserve the clams on one side and the broth on the other.

Once the time has elapsed, blend the soup until it becomes a thick cream. Add the prawns, the monkfish cut in squares and the clams. Also the broth of the clams, passed first through a strainer in case it has some rest of sand.

We put on the fire for a few minutes and we have our cream!