Salmon and Cod Stew with Red Shrimp Filling
⏳ Time
1 hour 40 minutes
🥕 Ingredients
13
🍽️ Servings
10
Description
Salmon and Cod Stew with Red Shrimp Filling
Ingredients
- Salad Potatoes - 2 lbs
- Smoked haddock fillet - 24.7 oz
- Lightly Salted Red Fish - 24.7 oz
- Shrimp - 17.6 oz
- Raisins - 2.8 oz
- Chicken Egg - 1 piece
- Dry White Wine - ½ cup
- Chopped Sage Leaves - 1 tablespoon
- Malt Vinegar - 2 tablespoons
- Olive Oil - ½ cup
- Salt - 3 tablespoons
- Ground Black Pepper - 1 tablespoon
- Broccoli - 10.6 oz
Step by Step guide
Step 1
Wash the salted cod (salted cod fillet) by changing the water in the container frequently. Peel the shrimp from their shells, heads, tails, and innards.
Step 2
Soak the raisins in wine. Peel and slice the potatoes, placing them in water to prevent browning. Cut the tops off the broccoli and halve them.
Step 3
Steam the broccoli for 10–12 minutes. Boil the potatoes in vinegar water for 1.5 minutes.
Step 4
Slice the salmon and cod lengthwise into thin pieces about a couple of millimeters thick. Use a long-bladed knife, holding it down with your other hand. If you only have a short knife, cut the fish in half lengthwise.
Step 5
Prepare the filling: chop the shrimp and broccoli separately. Place everything in one bowl, add the chopped parsley, salt, pepper, and egg. Mix until well combined.
Step 6
On a large sheet of parchment paper, lay out the salmon slices so they slightly overlap. Form a square about 27–28 cm. Cover with cod, leaving 2–3 cm on one edge. Season with pepper.
Step 7
Spread the filling about 5 cm wide on the side opposite the free edge. Roll it up using the paper, wrapping the sides like a candy wrapper. Secure the roll with kitchen twine.
Step 8
Place the roll on a baking sheet along with the potatoes, which should be pre-oiled, salted, and peppered. Bake at 374°F for 20–25 minutes, adding the drained raisins halfway through. Turn off the oven and let the dish rest for about 15–20 minutes before slicing and serving.
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