1 whole fish (namorado or garoupa)
2 kg cleaned and scaled fish
1 tablespoon of salt
Lemon juice from 1 lemon
Stuffing
1 tablespoon of olive oil
1 small onion finely chopped
1 tomato, peeled and seeded, cut into cubes
500g of small, clean shrimp
1 cup of vegetable broth
6 slices of bread, crumbled
2 eggs
3 tablespoons of chopped parsley
Salt and black pepper to taste
Marinade
1/4 cup of olive oil
1 tablespoon of melted butter
1 cup of dry white wine
1 whole fish (namorado or garoupa)
2 kg cleaned and scaled fish
1 tablespoon of salt
Lemon juice from 1 lemon
Stuffing
1 tablespoon of olive oil
1 small onion finely chopped
1 tomato, peeled and seeded, cut into cubes
500g of small, clean shrimp
1 cup of vegetable broth
6 slices of bread, crumbled
2 eggs
3 tablespoons of chopped parsley
Salt and black pepper to taste
Marinade
1/4 cup of olive oil
1 tablespoon of melted butter
1 cup of dry white wine
1 Temper the fish with salt and lemon juice
Reserve in the refrigerator
2 In a pan, heat the olive oil and sauté the onion until softened
Add the tomato, cook until tender, then add the shrimp
Cook until pink, but not overcooked
Remove from heat
Cook the shrimp and return it to the pan with the broth
Bring to a simmer
Mix in the bread, eggs, parsley, salt, and pepper
Let cool
3 Preheat the oven to 180°C
Stuff the fish
With an needle and thread, sew the edges of the fish shut
Place the fish in a large baking dish
Baste with olive oil, melted butter, and white wine
Cover with aluminum foil and bake for 30 minutes or until the fish is cooked through
To freeze, place the cold fish in a refrigerator and cover with plastic wrap, pressing out any air bubbles
Freeze
To thaw, remove from freezer two hours before serving
Place in refrigerator to thaw
Remove the plastic wrap and bake in the oven
Serve.
