Shells stuffed with fish and shellfish recipe

We are going to prepare some fish shells, a simple, delicious starter ideal to prepare at a party meal like Christmas, Christmas Eve, New Year’s Eve or New Year’s Eve. Stuffed shells can be made with whatever you like, but ideally they are fish or scallops, cod, hake, shrimp…

On this occasion I have prepared some shells stuffed with fish and shellfish, a rich contrast and one that you will surely succeed with this dish. You can find the shell mold in some fishmongers, or in stores where they sell kitchen utensils but normally the scallop shells are reused. There are large and small shells. You decide!

Ingredients to make Shells stuffed with fish and seafood:

• 2 fish fillets
• 100 grams of frozen or fresh prawns
• 2 tablespoons of butter
• 2 tablespoons light olive oil
• 3 tablespoons of flour
• 500 liters of milk
• 2 garlic cloves
• 1 handful of parsley
• 1 package of breadcrumbs
• 1 unit of eggs
• 1 pinch of salt

How to make Shells Stuffed with Fish and Seafood:

1. 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.
2. Put the butter and olive oil in a frying pan over medium heat, add the minced garlic.
3. Before the garlic browns, add the minced fish and the prawns, and stir everything so that the flavors come together.
4. Add the flour and stir until it has mixed with the fish and it all cooks together for a couple of minutes.
5. We add the milk little by little and we will be stirring so that a mass is formed with everything together, to fill the fish casseroles with béchamel.
6. Once the dough for the shells stuffed with shellfish is ready, taste the salt, add if necessary and add a little parsley. We turn off and reserve. We let it cool in the fridge.
7. These are the shells with which we will fill with the dough. Most commonly, they are scallop shells stuffed with hake and prawns.
8. Fill the shells with the dough without it spilling over the edges.
9. Put the breadcrumbs in a bowl and a beaten egg in another. And we pass the stuffed shells through the egg and then through the breadcrumbs.
10. We put a frying pan with plenty of oil and when the oil is hot we brown the fish casseroles with béchamel.
11. Trick: You can also make the shells gratin in the oven and brown them, they will take a little longer, but they are also good.
12. Remove from the heat and serve the shells stuffed with fish and seafood piping hot. They are very good!