We are going to prepare some fish shells, a simple, delicious ideal to prepare in a party meal such as Christmas, Christmas Eve, New Year They are fish or scallops, cod, hake, prawns … On this occasion I have prepared some shells stuffed with fish and seafood, a rich contrast and that you will surely succeed with this dish. The shell mold can be found in some fishmongers, or in stores where kitchen utensils sell but normally the shells of the scallops are reused. There are large and small shells. You decide!
| 🚻 4 Diners | 🕘 45m | 🍵 Between | 🤯 Medium |
| Ingredients to make fish stuffed and seafood: |
| 2 Fish fillets 100 grams of frozen or fresh prawns 2 tablespoons of butter 2 tablespoons of soft olive oil 3 tablespoons of flour 500 liters of milk 2 teeth of garlic 1 handful of parsley 1 bread package 1 Egg unit 1 pinch of salt |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make fish stuffed and seafood:
1. We prepare the ingredients to start doing fish shells. We clean the fish of thorns and cut it into small pieces, and do the same with the prawns.
2. We put the butter and olive oil in a pan over medium heat, add the chopped garlic.
3. Before the garlic are added, we add chopped fish and prawns, and remove everything so that flavors get together.
4. Add the flour and stir until it has been mixed with the fish and everything is cooked together a couple of minutes.
5. Add the milk little by little and we will stir so that a dough with everything is formed, to fill the fish casseroles with Bechamel.
6. Once is the mass of the shells stuffed with seafood list we try salt, add if we need and put some parsley. We turn off and reserve. We let it cool in the fridge. If you want to check the quick bechamel sauce recipe in more detail to make it apart.
7. These are the shells with which we will fill with the dough. The most common thing is that they are ribs of hacks stuffed with hake and prawns.
8. We fill the shells with the dough without going out the edges.
9. We put in a bowl the breadcrumbs and in another a beaten egg. And we pass the shells stuffed through the egg and then through the breadcrumbs.
10. We put a pan with plenty of oil and when the oil is hot, we brown the fish caps with bechamel.
Trick: You can also do the shells gratin to the oven and brown them, it will take a little longer, but they also look good.
11. We take out of the heat and serve the shells stuffed with very hot fish and seafood. They are very good! Discover many other traditional fish and seafood recipes in my blog target = _blank rel = NOFOLLOW class = outboundcocinando with Montse.
