1/3 cup (stick) of butter
2 tablespoons of olive oil
1 onion, diced
1 garlic clove, minced (white part only)
1 small zucchini, diced
1 red bell pepper, diced
1 cup (stick) of mushroom, sliced
1 cup of vegetable broth
Salt and black pepper to taste
1/2 package of conchiglioni pasta shells
3 cooked fish fillets
1/2 cup of heavy cream fresh
1 egg white
2 tablespoons of white sauce
1/2 cup of grated cheese
1/3 cup (stick) of butter
2 tablespoons of olive oil
1 onion, diced
1 garlic clove, minced (white part only)
1 small zucchini, diced
1 red bell pepper, diced
1 cup (stick) of mushroom, sliced
1 cup of vegetable broth
Salt and black pepper to taste
1/2 package of conchiglioni pasta shells
3 cooked fish fillets
1/2 cup of heavy cream fresh
1 egg white
2 tablespoons of white sauce
1/2 cup of grated cheese
1 Preheat the oven to 350°F (180°C)
In a skillet, melt half of the butter with olive oil and sauté the onion and garlic until softened
Add the zucchini, bell pepper, and mushroom and cook for 3 minutes
2 Add half of the vegetable broth and cook until the vegetables are tender
Correct the salt and black pepper to taste and set aside
3 Cook the pasta shells according to package instructions, then drain and set aside
Place the fish in a blender with cream, egg white, salt, and black pepper
Blend well and pour into the skillet with the vegetables
4 Add the white sauce, stir, and adjust seasoning as needed
Fill the conch shells with this mixture and arrange them side by side in a baking dish greased with butter
5 Melt the remaining butter and drizzle over the pasta
Sprinkle with grated cheese and bake until golden.
