Stuffed Tainha with Shrimp Cream

Name: Stuffed Tainha with Shrimp Cream
Yield: 6
Ingredients: 1 tainha of 1.4 kg cleaned, without head; 1 tablespoon of salt; For the filling; 250g of small shrimp, chopped; 2 tablespoons of lemon juice; 1 tablespoon of salt; 2 tablespoons of olive oil; 1 medium onion (100g), chopped; 4 medium tomatoes (400g) seeds removed, chopped; 2 tablespoons of chopped parsley or cilantro; 1/2 small bell pepper, chopped; 1 cup of water (240ml); 2 cups of breadcrumbs without skin, ground; 4 beaten eggs; 1/4 cup of melted butter (50g); 1/4 cup of dry white wine (60ml); Chinese green scallions for garnish

1
1 tainha of 1.4 kg cleaned, without head
2
1 tablespoon of salt
3
For the filling
4
250g of small shrimp, chopped
5
2 tablespoons of lemon juice
6
1 tablespoon of salt
7
2 tablespoons of olive oil
8
1 medium onion (100g), chopped
9
4 medium tomatoes (400g) seeds removed, chopped
10
2 tablespoons of chopped parsley or cilantro
11
1/2 small bell pepper, chopped
12
1 cup of water (240ml)
13
2 cups of breadcrumbs without skin, ground
14
4 beaten eggs
15
1/4 cup of melted butter (50g)
16
1/4 cup of dry white wine (60ml)
17
Chinese green scallions for garnish

Ingredients

1
1 tainha of 1.4 kg cleaned, without head
2
1 tablespoon of salt
3
For the filling
4
250g of small shrimp, chopped
5
2 tablespoons of lemon juice
6
1 tablespoon of salt
7
2 tablespoons of olive oil
8
1 medium onion (100g), chopped
9
4 medium tomatoes (400g) seeds removed, chopped
10
2 tablespoons of chopped parsley or cilantro
11
1/2 small bell pepper, chopped
12
1 cup of water (240ml)
13
2 cups of breadcrumbs without skin, ground
14
4 beaten eggs
15
1/4 cup of melted butter (50g)
16
1/4 cup of dry white wine (60ml)
17
Chinese green scallions for garnish

Directions

1
Preheat the oven to 180°C (medium)
2
In a large refrigerator, season the tainha with salt and reserve
3
Prepare the filling: in a small bowl, season the shrimp with lemon juice and salt and reserve
4
In a medium saucepan over medium heat, combine olive oil, onion, tomato, parsley or cilantro, and bell pepper
5
Cook, stirring occasionally with a wooden spoon, until the tomato is soft (about 5 minutes)
6
Add the shrimp and cook, stirring occasionally, until it becomes opaque (3 minutes)
7
Add the water and let it simmer
8
Add the breadcrumbs and egg and cook, stirring constantly, until the mixture is homogeneous (4 minutes)
9
Stuff the tainha and leave it open without closing
10
Tie the fish's ends with twine and place it on two cut potatoes to prevent it from opening too much after being stuffed
11
Moisture the filling with butter and wine
12
Put it in the preheated oven until, when you pierce the fish with a fork, it comes apart easily (about 45 minutes)
13
Garnish the dish with Chinese green scallions and serve
14
505 calories per serving