Salmon and baccalà stew with red shrimp stuffing

10 servings

100 minutes

Salmon and cod stew stuffed with red shrimp is a true embodiment of Italian gastronomic art. The combination of tender salmon, savory salted cod, and sweet shrimp creates a multifaceted flavor that unfolds in every bite. A light acidity from raisins soaked in white wine adds sophistication to the dish, while broccoli brings freshness and balance. The dish is baked in a paper shell, preserving the fish's juiciness and the richness of aromas. Served as a roll makes it an exquisite choice for a festive dinner or cozy family lunch. In Italy, such dishes are often found in regions famous for seafood cuisine like Liguria and Sicily. It not only delights the palate but also demonstrates a deep connection to Mediterranean culinary traditions.

Energy value per serving

• Calories: 423.1
• Proteins: 43.2g
• Fats: 15.9g
• Carbohydrates: 26.1g

Ingredients

• Potato: 1 kg
• Salmon fillet: 700 g
• Salted cod fillet: 700 g
• Shrimps: 500 g
• Raisin: 80 g
• Chicken egg: 1 pc
• Dry white wine: 0.5 glass
• Chopped parsley: 1 tbsp
• Wine vinegar: 2 tbsp
• Extra virgin olive oil: 0.5 glass
• Salt: 3 tbsp
• Ground black pepper: 1 tbsp
• Broccoli cabbage: 300 g

Cooking steps

1. Wash the bacala (salted cod fillet) to remove salt, constantly changing the water in the container. Clean the shrimp from the shell, head, tail, and innards.

   Required ingredients:

   • Salted cod fillet: 700 g
   • Shrimps: 500 g

2. Soak raisins in wine. Clean and slice the potatoes, placing them in water to prevent browning. Cut off the tops of the broccoli and cut them in half.

   Required ingredients:

   • Raisin: 80 g
   • Dry white wine: 0.5 glass
   • Potato: 1 kg
   • Broccoli cabbage: 300 g

3. Steam the broccoli for 10-12 minutes. Boil the potatoes for 1.5 minutes in boiling water with vinegar.

   Required ingredients:

   • Broccoli cabbage: 300 g
   • Potato: 1 kg
   • Wine vinegar: 2 tablespoons

4. Slice the salmon and cod lengthwise into thin pieces 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.

   Required ingredients:

   • Salmon fillet: 700 g
   • Salted cod fillet: 700 g

5. Prepare the filling: chop the shrimp and broccoli separately. Place everything in one bowl, add chopped parsley, salt, pepper, and an egg. Mix until smooth.

   Required ingredients:

   • Shrimps: 500 g
   • Broccoli cabbage: 300 g
   • Chopped parsley: 1 tablespoon
   • Salt: 3 tablespoons
   • Ground black pepper: 1 tablespoon
   • Chicken egg: 1 piece

6. Lay a wide sheet of baking paper on the table. Place slices of salmon on top, slightly overlapping each other. Form a square about 27-28 cm. Cover with cod, leaving 2-3 cm on one edge. Sprinkle with pepper.

   Required ingredients:

   • Salmon fillet: 700 g
   • Salted cod fillet: 700 g
   • Ground black pepper: 1 tablespoon

7. Spread the filling 5 cm wide on the side opposite the free edge. Roll the roll using paper. Use the paper as a candy wrapper, twisting the free edges on the sides. Secure the roll with twine.

8. Place the roll on a baking sheet with potatoes, previously greased with oil, salted and peppered. Cook at 190 degrees for 20-25 minutes; halfway through add strained raisins from the wine. Turn off the oven and let the dish rest for about 15-20 minutes before slicing and serving.

   Required ingredients:

   • Potato: 1 kg
   • Extra virgin olive oil: 0.5 glass
   • Salt: 3 tablespoons
   • Ground black pepper: 1 tablespoon
   • Raisin: 80 g