We are going to prepare some fish shells, a simple, delicious starter ideal to prepare in a party meal such as Christmas, Christmas Eve, New Year's Eve or New Year.The stuffed shells can be made from what you like, but the ideal is fish or scallops, from cod, hake, shrimp …
On this occasion I have prepared some shells stuffed with fish and seafood, a rich contrast and that you are sure to succeed with this dish. You can find the mold of the shells in some fishmongers, or in stores where they sell kitchen utensils but normally the shells of the scallops are reused. There are big and small shells. You decide!
4 diners 45m Starter Medium difficulty Additional features: Medium cost, Christmas recipes, Fried Ingredients:
- 2 fish fillets
- 100 grams of frozen or fresh shrimp
- 2 tablespoons of butter
- 2 tablespoons of mild olive oil
- 3 tablespoons of flour
- 500 liters of milk
- 2 cloves of garlic
- 1 handful of parsley
- 1 package of breadcrumbs
- 1 unit of egg
- 1 pinch of salt
Steps to follow to make this recipe: 1
We prepare the ingredients to start making the fish shells. We clean the fish from bones and cut it into small pieces, and we do the same with the prawns.
We put the butter and olive oil in a frying pan over medium heat, add the chopped garlic.
Before the garlic is browned add the minced fish and the prawns, and stir everything to bring the flavors together.
We add the flour and stir until it has mixed with the fish and cook everything together for a couple of minutes.
We add milk Little by little and we will be stirring so that a dough is formed with everything together, to fill the fish casseroles with bechamel.
Once the shells are filled with shellfish ready we try salt, add if necessary and add a little parsley. We turn off and reserve. We left her chill in the fridge.
If you want, check the recipe for quick bechamel sauce in more detail to make it apart.
These are the shells with which we will fill with the dough. The most common is that they are scallop shells stuffed with hake and shrimp.
We fill the shells with the dough without spilling over the edges.
We put the breadcrumbs in a bowl and a beaten egg in another. Y we pass the stuffed shells for the egg and then for the bread grated.
We put a frying pan with plenty of oil and when the oil is hot we brown the casseroles fish with béchamel sauce.
Trick: You can also make the gratin shells in the oven and brown them, they will take a little longer, but they also look good.
We take from the fire and serve the shells stuffed with fish and seafood very hot. They are great!
Discover many other traditional and easy recipes for fish and seafood on my blog Cooking with Montse.
If you liked the recipe of Shells stuffed with fish and seafood, we suggest you enter our category of White Fish Recipes.