Shrimp-stuffed Bluefish With Parsley Recipe
Tagged in Fish And Seafoods
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Directions
Saute the shallots in the butter over low heat. Do not brown.
Stir in the flour and then the fish stock, simmer about 5 minutes and add the shrimp, mushrooms, salt, and cayenne. Continue to cook until thickened.
Place this stuffing onto one half of the fish and cover with the other half, reserving a little to use as a sauce. Place in a buttered ovenproof dish and bake, uncovered, in a preheated 400 degree oven about half an hour, or until flesh flakes when fork-tested.
Place on a heated platter, spoon the remaining stuffing, and garnish with parsley sprigs.
Ingredients
- 1/4 lb butter
- 1/4 cup finely chopped shallots or scallions
- 1/2 cup flour
- 2 cup fish stock
- 1 lb. shrimp
- cooked
- peeled
- and finely chopped
- 1/2 cup finely chopped mushrooms
- 1/2 tsp salt
- Few grains cayenne
- 3 lb. bluefish
- dressed and split with backbone removed
- Parsley
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