TM
* 500g Mussels
* 300g Hake fillets
* 200g Monkfish fillets
* A few strands of Saffron
'''For the Broth'''

* 300g Prawns
* 30g Extra virgin olive oil
* 50g Brandy
* 200g water
'''For the Sofrito'''

* 50g Extra virgin olive oil
* 200g Leeks
* 1 Clove Garlic
* 100g Onions
* 200g crushed tinned Tomatoes
'''The rest'''

* Salt
* Pepper
* 100g Single cream
'''To serve'''

* 15 peeled Prawns
* A few Basil leaves

===Method===
* In the Varoma basket, put the clean Mussels, the Fish fillets and 2 or 3 Prawns per person, and sprinkle the Saffron strands over the top.
* Cover and reserve.
* Put the Oil in the bowl '''3 minutes / Temp. Varoma / Speed 1'''.
* Add the heads and shells of the Prawns '''3 minutes / Temp. Varoma / Speed 4'''.
* When the time is up, add the Brandy and leave to Rest for a few seconds.
* Add the water '''5 minutes / 100° / Speed 2'''.
* Strain and reserve the Stock.
* Wash the bowl, add the Sofrito ingredients and chop '''4 seconds / Speed 4'''.
* Afterwards, program '''5 minutes / 100° / Speed 1'''.
* Add the reserved Stock and place the Varoma basket over the bowl '''10 minutes / Temp. Varoma / Speed 1'''.
* Cut the Fish into pieces [and remove the shells from the Mussels] and add to the bowl, reserving the bodies of the Prawns '''30 seconds / Speed 7'''.
* Add the Cream, season and program '''2 minutes / 80° / Speed 5'''.
* Add more water if you think it is necessary and Blend for a '''few seconds / Speed 7''', until you have a homogenous mixture and you desired texture.
* To decorate, place a Basil leaf in the centre of each bowl, with two or three Prawns on the top.
* This is a translation of a recipe in '''''Thermomix TM31 - Imprescindible para tu cocina''''' which is the book supplied with Spanish TMXs.
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