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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

    Saut� 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�F. 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.

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