Merluzzo Ripieno con Gamberetti di Mare e Peperoni Dolce

(Codfish Stuffed with Shrimp and Sweet Peppers)


1/2 Lb. Shrimp
3 Cloves Garlic - sliced very thin
1/2 Cup Olive oil
3 Cloves Garlic
1/4 Tsp. Tarragon leaves - dry
1/4 Cup Red peppers - roasted and peeled - canned are OK
1 Tbl. Gorgonzola Cheese
Q.B.   Pepper - Black
Q.B.   Salt
1 1/2 Lbs. Codfish - fresh fillet

Preparation of the Shrimp

Saute the shrimp in the garlic and olive oil until the shrimp have just turned pink.  At this point add the tarragon and stir while sautéing for another minute. Add Salt and pepper to taste.  Remove from the heat and peel as soon as possible.  Chop the shrimp into small pieces reserving as much of the oil, garlic and tarragon as possible. 

Preparation of the Dish

Preheat the oven to 375° F.

Chop the peppers into small pieces and mix with the shrimp, garlic and  and tarragon mixture.  Crumble the gorgonzola and mix it into the pepper and shrimp mixture.

Lay the codfish flat on sheet of aluminum foil or parchment paper a cutting board .  Using a sharp boning knife, cut a pocket into the codfish.  Make the pocket as deep and as wide as possible with out destroying the integrity of the fish. 

Stuff the pocket with the stuffing mix.  Wrap the aluminum foil or parchment paper over the fish and seal it.

Bake in the preheated oven for 35-40 minutes.  Serve immediately  with a dash of extra  virgin olive oil as a garnish.

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Last updated on:02/09/03 02:33:15 PM