Pargo Rojo Relleno (Stuffed Red Snapper from Santa Marta)
Recipe category
Country
Region
Source
Gran Libro de la Cocina Colombiana
Preparation time
90 minutes
Number of servings
10
Difficulty
Medium
Ingredients
1
piece(s) red snapper, approximately 6 pounds (3 kg)
4
tbsp butter
lemon juice
pinch thyme, salt and pepper to taste
Directions
- Wash and remove the scales, rub well inside and out with lemon juice, salt, pepper, thyme and butter.
- Place in a baking dish and let rest for one hour.
- Stuffing: ½ pound (250 gr) prawns, peeled and chopped · ½ pound (250 gr) shrimp, peeled and chopped · ½ pound (250 gr) squid, chopped · ¼ pound (125 gr) octopus, chopped · ¼ pound (125 gr) fish meat, chopped · ¼ pound (125 gr) butter · 1 cup guiso [see p. 319] · 1 glass white wine · salt and pepper to taste. 336 In boiling water parboil the prawns and shrimp for 2 minutes; remove and peel.
- Cook the octopus and squid in water for 30 minutes; remove and chop.
- Sauté all the seafood in butter, stirring for 4 minutes, add the guiso and wine and let simmer for 10 minutes.
- Sauce: 4 cups milk · 4 white onions, peeled and chopped · 4 tablespoons butter · 2 tablespoons wheat flour · 1 tablespoon thyme · salt and pepper to taste.
- Sauté the onion in butter, add the flour little by little stirring until it browns a bit, pour in the milk, let cook on low heat stirring slowly, season with salt, pepper and thyme, remove from heat when you have obtained a not very thick white sauce, about 10 minutes approximately.
- Open the fish and stuff with the seafood, and bathe with the white sauce inside.
- Pour the rest of the sauce around the fish and bake in a preheated oven at 350°, for approximately 20 to 30 minutes.
- Pastel de arroz suCre y Costa a tlántiCa Es costumbre prepararlo para Navidad