1 whole fish of 2 kg, cleaned (namorado or garoupa)
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 shrimp, cleaned
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
Accessories
A large hook and white thread
1 whole fish of 2 kg, cleaned (namorado or garoupa)
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 shrimp, cleaned
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
Accessories
A large hook and white thread
1
Season the fish with salt and lemon juice
Reserve in the refrigerator
2
In a pan, heat the olive oil and sauté the onion
Add the tomato, stir-fry, and add the shrimp
Cook until the shrimp is pink but not overcooked
Remove from heat, strain the shrimp, and return it to the pan with the broth
Bring to a boil, then remove from heat
Add the bread, eggs, parsley, salt, and black pepper to the pan
Stir well and let cool
3
Preheat the oven to 180°C (350°F)
Stuff the fish
With the hook and thread, sew the edges and opening of the fish tightly
Place the stuffed fish in a large baking dish
Douse with olive oil, melted butter, and white wine
Cover with aluminum foil and bake for 30 minutes or until the fish is tender.
