Baked Fish with Shrimp Stuffing

Ingredients

• Clean and scale a large fish, 5 or 6 pounds
• 2 teaspoon salt
• 1/4 teaspoon pepper
• lemon juice
• 3 tablespoons oil
• 1 teaspoon garlic, minced
• 4 tablespoons onion, chopped
• 1/2 teaspoon salt
• 1 cup stale bread crumbs
• 1 cup chopped cooked shrimp
• 2 tablespoons celery, cut fine
• 2 tablespoons parsley, chopped
• 1 cup water
• 2 tablespoons green onion, chopped
• 2 tablespoons onion, chopped
• 1 teaspoon thyme
• 1 teaspoon garlic, minced
• 1 bay leaf, chopped fine
• 4 tablespoons oil
• 2 tablespoons green pepper, chopped
• 1 cup raw shrimp
• 1/2 cup tomato puree
• 2 tablespoons celery, chopped fine
• 1/2 cup whole tomatoes
• 2 tablespoons parsley, chopped

Method

1. 1

   Rub inside of fish with salt, pepper, and lemon juice.

2. 2

   Let stand in refrigerator for 20 to 30 minutes.

3. 3

   Mix stuffing and sauce while fish chills.

4. 4

   Saute onion in oil until brown.

5. 5

   Add water, celery, garlic, salt, and pepper.

6. 6

   Cook 10 minutes.

7. 7

   Stir in bread crumbs, parsley, and onion tops.

8. 8

   Stuff fish and close opening.

9. 9

   Cut gashes through skin on both sides.

10. 10

    Bake covered with sauce at 500 degrees for about 35 minutes.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 29. The excerpt below is the record exactly as published.

BAKED FISH WITH SHRIMP STUFFING Clean and scale a large fish, 5 or 6 pounds, (red snapper, flounder, etc.). Rub inside of fish with 2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice. Cover well and let stand in refrigerator for 20 to 30 minutes. While fish is chilling, mix stuffing and sauce. Recipe for Stuffing: 3 tablespoons oil ] teaspoon garlic, minced 4 tablespoons onion, chopped /2 teaspoon salt 1 cup stale bread crumbs 1 cup chopped cooked shrimp 2 tablespoons celery, cut fine 2 tablespoons parsley, chopped 1 cup water 2 tablespoons green onion, chopped Saute onion in oil until brown on edges. Simmer 2 minutes. Add wa- ter, celery, garlic, salt and pepper, and tinted Cook 10 minutes. Stir in bread crumbs, parsley, onion tops (green). Stuff fish. Close opening with needle and thread. Cut 3 or 4 gashes through skin on both sides of fish. Bake covered with sauce. | Recipe for Sauce: 2 tablespoons onion, chopped 1 teaspoon thyme ll teaspoon garlic, reed bay leaves, chopped fine 4 tablespoons oil salt and pepper 2 tablespoons green pepper, chop 1 cup raw shrimp % cup tomato puree 2 tablespoons celery, chopped fine ¥%, cup whole tomatoes 2

Cook this with the app: pantry check, scaling, and the assistant.