Stuffed Fish with Shrimp and Lobster (Fish Congrolonet)

Name: Stuffed Fish with Shrimp and Lobster
Ingredients: 1 large fish (such as namorado, robalo, etc.); Stuffing:; 100g of butter; 2 tablespoons of finely chopped green onion; 1 finely chopped garlic stalk; 2 tablespoons of chopped parsley; Salt and pepper to taste; 1 tablespoon of lemon juice; 1/2 cup of white wine; 2 tablespoons of cognac; 1 cup of cooked shrimp; 1 cup of cooked fish meat; 1/2 cup of cooked lobster

1
1 large fish (such as namorado, robalo, etc.)
2
Stuffing:
3
100g of butter
4
2 tablespoons of finely chopped green onion
5
1 finely chopped garlic stalk
6
2 tablespoons of chopped parsley
7
Salt and pepper to taste
8
1 tablespoon of lemon juice
9
1/2 cup of white wine
10
2 tablespoons of cognac
11
1 cup of cooked shrimp
12
1 cup of cooked fish meat
13
1/2 cup of cooked lobster

Ingredients

1
1 large fish (such as namorado, robalo, etc.)
2
Stuffing:
3
100g of butter
4
2 tablespoons of finely chopped green onion
5
1 finely chopped garlic stalk
6
2 tablespoons of chopped parsley
7
Salt and pepper to taste
8
1 tablespoon of lemon juice
9
1/2 cup of white wine
10
2 tablespoons of cognac
11
1 cup of cooked shrimp
12
1 cup of cooked fish meat
13
1/2 cup of cooked lobster

Directions

1
Melt the butter, add the onion, garlic, and let it fry for a little while
2
Add the parsley, salt, pepper, and lemon juice
3
Let it simmer for 5 minutes
4
Soak the cognac
5
Add the soaked cognac to the sauce and light it on fire
6
When the flame dies out, add the fish meat, shrimp, and lobster that have been ground into a paste
7
Remove the backbone from the fish and stuff it with this mixture
8
If the filling is not enough for the fish, increase the quantity
9
Tie the fish so the filling does not escape
10
Bake in an oiled skillet at 375°F (190°C) for about 40 minutes or until the fish is cooked
11
Serve with shrimp sauce if desired.