Stuffed Tainha

Name: Stuffed Tainha
Yield: 16
Ingredients: FOR THE FILLING; 6 tablespoons of butter or margarine; 3/4 cup of chopped salt (110g); 6 tablespoons of finely chopped onion; 3 tablespoons of chopped green pepper; 3 cloves of garlic, minced; 6 cups of fresh parsley cubes (360g); 1 1/2 teaspoons of salt or to taste; 1 pinch of black pepper; 3 medium tomatoes, peeled and seeded, diced; 4 small tainhas, approximately 1.5 kg each, cut along the spine and removing the viscera; Potatoes, tomatoes, and peppers (for supporting the tainha); 6 slices of bacon, cut in half lengthwise (120g)

1
FOR THE FILLING
2
6 tablespoons of butter or margarine
3
3/4 cup of chopped salt (110g)
4
6 tablespoons of finely chopped onion
5
3 tablespoons of chopped green pepper
6
3 cloves of garlic, minced
7
6 cups of fresh parsley cubes (360g)
8
1 1/2 teaspoons of salt or to taste
9
1 pinch of black pepper
10
3 medium tomatoes, peeled and seeded, diced
11
4 small tainhas, approximately 1.5 kg each, cut along the spine and removing the viscera
12
Potatoes, tomatoes, and peppers (for supporting the tainha)
13
6 slices of bacon, cut in half lengthwise (120g)

Ingredients

1
FOR THE FILLING
2
6 tablespoons of butter or margarine
3
3/4 cup of chopped salt (110g)
4
6 tablespoons of finely chopped onion
5
3 tablespoons of chopped green pepper
6
3 cloves of garlic, minced
7
6 cups of fresh parsley cubes (360g)
8
1 1/2 teaspoons of salt or to taste
9
1 pinch of black pepper
10
3 medium tomatoes, peeled and seeded, diced
11
4 small tainhas, approximately 1.5 kg each, cut along the spine and removing the viscera
12
Potatoes, tomatoes, and peppers (for supporting the tainha)
13
6 slices of bacon, cut in half lengthwise (120g)

Directions

1
PREPARE THE FILLING: preheat the oven to 180°C (medium)
2
In a medium saucepan, melt the butter, then add the salt, onion, green pepper, and garlic
3
Cook until the onion is lightly browned
4
Transfer the mixture to a bowl and stir in the parsley, salt, black pepper, and tomato. Reserve
5
PREPARE THE FISH FOR FILLING: place the tainhas on a flat surface, tie the ends with twine, and cut off the head
6
Transfer them to a baking dish or refractory slightly greased
7
To keep them upright in the baking dish, support them with potatoes, tomatoes, and peppers
8
Fill the tainhas with the reserved mixture, leaving them open
9
Top with bacon slices
10
Bake in a preheated oven for about 45 minutes or until, when pierced with a fork, they fall apart
11
650 calories per serving
12
A white wine produced from Chardonnay grapes, fuller-bodied
13
$ Chardonnay Reserve Miolo 95, Brazil; Cova da Ursa 94, Portugal; Weinert Chardonnay 95, Argentina
14
$$ Catena Chardonnay 95, Argentina; Santa Carolina Gran Reserva Cinco Estrelas Chardonnay 95, Chile