Ingredients
- 400 g white fish, diced (hake or monkfish)
- 200 g peeled shrimp
- 1 onion
- 1 leek
- 2 garlic cloves
- 1 ripe tomato
- 50 g fried bread
- 100 g white wine
- 800 g fish fumet
- 1 teaspoon sweet paprika
- A few strands of saffron
- 30 g extra virgin olive oil
- Salt to taste
Step-by-step
Using a different robot? Switch it here:
- Put the onion, leek and garlic in the mixing bowl and chop 4 sec/speed 5.
- Add the oil and saute 7 min/120°C/spoon speed.
- Add the chopped tomato and the paprika and saute 3 min/100°C/spoon speed.
- Pour in the wine and cook 3 min/Varoma/speed 1 without the measuring cup.
- Add the fumet, saffron, fried bread and salt and set 12 min/100°C/speed 1.
- Blend 30 sec/speed 6 to thicken the broth.
- Add the fish and the shrimp and cook 8 min/90°C/reverse/spoon speed.
- Let it rest 5 min and serve hot.
Tips
- Do not blend the fish, it should stay in chunks.
- A homemade fumet with bones and heads greatly improves the result.
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