1/2 package of large conchiglioni shells (20 shells)
3 fillets of fish, cooked in a steamer
1/3 cup (3 inches) of butter
2 tablespoons of olive oil
1 onion, diced
1 garlic clove, finely chopped (only use the white part)
1 zucchini, diced
1 red bell pepper, diced
1/2 cup (3 inches) of vegetable broth
1/2 cup (3 inches) of fresh cream
1 egg white
2 tablespoons of white sauce
1/2 cup (3 inches) of grated cheddar cheese
Salt and black pepper to taste
1/2 package of large conchiglioni shells (20 shells)
3 fillets of fish, cooked in a steamer
1/3 cup (3 inches) of butter
2 tablespoons of olive oil
1 onion, diced
1 garlic clove, finely chopped (only use the white part)
1 zucchini, diced
1 red bell pepper, diced
1/2 cup (3 inches) of vegetable broth
1/2 cup (3 inches) of fresh cream
1 egg white
2 tablespoons of white sauce
1/2 cup (3 inches) of grated cheddar cheese
Salt and black pepper to taste
Mix half the butter with the olive oil and sauté the onion and garlic until softened
Add the zucchini and bell pepper and cook for 3 minutes, stirring occasionally
Add the vegetable broth and simmer
Season with salt and black pepper and set aside
Cook the shells according to package instructions, then rinse and reserve
Place the fish in a liquidizer with the cream, egg white, salt, and black pepper
Blend until smooth
Pour the mixture into a pan with the vegetables and stir
Add the white sauce and mix well
Stuff the shells with this mixture and arrange them in a greased refrigerator dish
Melt the remaining butter and drizzle over the macaroni
Sprinkle with grated cheese and bake until golden brown.
