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Shrimp Stuffed Bluefish




Source of Recipe


Internet


List of Ingredients




1/4 pound of butter
1/4 cup of finely chopped shallots or scallions
1/2 cup of flour
2 cups of fish stock
1 pound of shrimp, cooked, peeled, and finely chopped
1/2 cup of finely chopped mushrooms
1/2 teaspoon of salt
A few dashes of cayenne
One 3 pound bluefish, dressed and split with backbone removed
Parsley

Sauté 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 400ºF. 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. 4 servings. If a lean fish is substituted (Pollock, red snapper, haddock, cod, etc.) fish should be brushed generously with oil before baking.

Recipe