Cream of seafood thermomix

Thermomix Cream of seafood
Serves: 6
Shellfish recipe with Thermomix®. Use the seafood that best suits your taste and your pocket.
Ingredients:
For the fish stock:
400 gr of prawns, reserve skins and heads
1 onion
600 gr of mussels with shell
30 gr of extra virgin olive oil
30 gr Brandy
800 gr of water

For the cream:
80 gr of olive oil
100 gr onion
1 leek
1-2 cloves garlic
200 gr of crushed, fresh or canned tomatoes
300 gr white fish cut into bite size pieces
Salt and Pepper to taste
100 gr of single cream

Preparation:
For the stock: Put in the varoma the already clean mussels and reserve. If you are going to put more of what I indicated, open them in a pan by steaming them with half a glass of water in the pan..
In the bowl put the shells and the heads of the prawns, an onion and the oil and fry 6 minutes, Varoma, speed 4.
Add the brandy and water and close the bowl. Put the varoma on the top with the mussels and program 10 minutes, varoma, speed 2. (Do not let the water out of the lid, but if it does, lower the temperature to 100ºC and / or raise the speed to 4). Check that the mussels are open - if you add more, they will need more time, if you want to throw many more, I advise you to open them in a separate pan.
Remove the meat from the mussels and reserve in a bowl, you can throw the shells. Now you can pass the stock though a fine strainer and reserve.

For the cream: Wash the bowl, dry and put inside the oil, onion, leek and clove of garlic. 4 seconds at speed 4.
Add the crushed tomatoes and a pinch of sugar and saute for 8 minutes, Varoma, speed 1.
Add a litre and a half of stock to the bowl so that it does not overflow and reserve the rest. Put in the bowl the varoma and add the white fish and the prawns and place the varoma in its position and cook 10 minutes, Varoma, speed 1.
Incorporate the fish to the liquid of the glass leaving some to decorate and blend 1 minute in progressive speed 5-8.
Add the salt, pour the pepper if you like and pour the cream. Mix 2 minutes in speed 5.
Notes:

-The quantity and types of fish and seafood can vary according to taste. If you like the cream with more stumbles, use less fish in the crushed. If the amount of shellfish * is more than one in the recipe the varoma you will need more cooking time than you can save by cooking directly in a pan.