citlali avila

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Fillet of Fish Stuffed with Shrimp

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It is a super easy recipe and rich, this recipe of fish fillet stuffed with shrimp is ideal for the seasons of heat and for the time of Lent.
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6 portions
  • 1 kilo fish fillet, cool
  • 2 tablespoons lemon juice
  • 2 cups onion, chopped
  • 220 milliliters white wine
  • 100 milliliters vegetal oil
  • 1 pinch salt
  • 1 pinch black pepper
  • 150 grams shrimp, peeled and clean
  • 150 grams lobster, fresh and clean
  • 500 milliliters fish soup
  • 75 grams pea
  • 75 grams Bell pepper
  • 5 branches rosemary
  • 5 leaves bay (laurel)
  • 3 cloves garlic
  • 2 chives
  • 1 tablespoon pimientón


Prepare a good sauce with onion, garlic, chives and paprika in a pan with vegetable oil.
Season and when it is well sofrito remove from the heat and reserve it.
Clean the fish and season with salt, freshly ground black pepper and lemon juice.
Clean and boil the shrimp and lobster for 5 minutes each.
Cut the lobster and the thin julienne shrimp, leaving two shrimp or whole prawns for each steak.
Fill the fillets with the seafood, a bay leaf and a sprig of rosemary and roll them up, introducing a shrimp at each end, so that the tail protrudes a little.
To cross with two chopsticks in the place that finishes the fold to avoid that the stuffing comes out.
Place the fillets in a baking dish greased with vegetable oil, cover them with the hot broth, the sofrito and the wine, cover with aluminum foil and place in the oven at 180 ° C for about 8 minutes.
Remove them from the container and drain them well. Then bake them for 5 more minutes at 195 ° C, but uncovered.
Garnish with strips of sweet peppers and peas. silo you can gratinarlo with cheese gouda or cheese to taste.

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* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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