He already showed us his culinary skills on television, when he participated in MasterChef Celebrity, and although he did not win the contest, It is clear that one of María Zurita’s passions is gastronomy. For this reason, this Christmas he tells us, in the pages of our magazine, what his star recipe is this Christmas and teaches us how to prepare it. “The recipe for seafood cream that we usually do at home for Christmas Eve, for a few years. We eat it as a family and everyone loves it. Here’s to many more years of having dinner together on Christmas Eve!”
Take note!
Seafood cream
Ingredients
- 1 onion
- 1 leek
- 1 turnip
- 1 celery
- 1 carrot
- 1 grated tomato
- 200 g crabs
- 200 g shrimps
- 200 g shrimp
- 50 g brandy
- 1 handful of rice
- EVOO
- 1 liter of smoke
For the homemade smoke
- 1kg fish bones
- 1 liter of water
- 100 g carrot
- 100 g leek
- 50 g celery
- 100 g onion
- black peppercorns
- laurel
- parsley
© Getty ImagesElaboration
For the fumetplace all the ingredients in a pot with cold water and put on the heat at maximum power. As it heats up, foam will appear that must be removed. Once skimmed, let it boil for about 30 minutes. Turn off the heat and adjust the salt. On the other hand, sauté the vegetables with virgin olive oil in a tall pot. Nextadd the seafood and crustaceans. After a few minutes, add a splash of brandy and flambe everything. Then add the homemade (or purchased) fumet and a grated tomato. When it starts to boil, add a handful of rice, since the starch that loose will make it thicken and have a much softer texture. Let it cook for about 20 minutes. Finally, blend everything very well and strain twice.