Hake and prawns cream

Realizada por@art_by_sue
A fish and seafood recipe perfect for Christmas Eve. An exquisite and light first course that can be served as an accompaniment to a more substantial main course. It is based on a homemade stock fumet. As well as being eye-catching, it is very mild and is sure to delight the whole family.
Servings 5 people
Prep Time40 mins
Tiempo de cocinado31 mins

Productos con los que prepararla


  • Prawns 300 g
  • Water 900 g
  • Hake (skinless and boneless 450 g)
  • Carrots 50 g
  • Shallots 50 g
  • Olive oil 50 g
  • White wine 50 g
  • Crushed tomato 100 g
  • Round rice 40 g
  • 2 strands of saffron
  • Fish stock cube 10 g


  • Place the stir paddle accessory in the glass and add 500 g of water together with the prawn heads and shells. This will be the fumet. Place the deep steam basket with the hake in it. Cook for 7 minutes with the steam function activated and with fast flow. Remove the deep steam basket and set aside covered.
  • Rinse the glass. Attach the blade accessory to the Chefbot. Add the chopped carrot and shallot and the olive oil. Program 10 seconds on speed 5.
  • Continue with the blade accessory and the previous mixture. Program 6 minutes at 100ºC and speed 1.
  • Add the wine and program 1 minute at 100ºC and speed 1 to evaporate the alcohol from the wine and without closing the steam outlet cap to release steam.
  • Add the crushed tomato and rice. Program 5 minutes at 100ºC and speed 1.
  • Add half the hake and 100 g of water to lower the temperature. Blend, programming 30 seconds on speed 5 and then 30 seconds on speed 10. If necessary, repeat 30 seconds more on speed 10.
  • Add the rest of the water (300 g) and program 4 minutes at 100ºC and speed 1.
  • Change the accessory and insert the stir paddle accessory. Add the prawns in small pieces. Set aside one whole prawn per person for garnish. Program 1 minute at 100ºC and speed 1.
  • Pass the prawns, whole and peeled, through the frying pan, turn and turn, to decorate the dish. Set aside.
  • Pour into a tureen or onto individual plates. Add the other half of the remaining hake in chunks. Garnish the dish with the reserved whole prawns, chopped parsley and a drizzle of olive oil.

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