Stuffed Conchiglioni with Creamy Meagre, served with a Rich Shellfish Bisque
Get ready to impress your guests with a refined and delicious dish: Stuffed Conchiglioni with Creamy Meagre, served with a Rich Shellfish Bisque. This recipe celebrates the flavors of the sea by combining the delicate taste of meagre fish with the richness of a shellfish bisque. Perfect for special occasions, this dish will allow you to explore new culinary nuances and bring a touch of elegance to your table.
Ingredients
For the stuffed conchiglioni:
- 16 conchiglioni pasta shells
- 400 g meagre fish fillets
- 200 g fresh ricotta cheese
- 50 g grated Parmesan cheese
- 1 garlic clove
- Zest of 1 lemon
- Extra virgin olive oil
- Salt and pepper
- Chopped parsley
For the shellfish bisque:
- 300 g shellfish scraps (shrimp, lobster, etc.)
- 1 onion
- 1 carrot
- 1 celery stalk
- 2 garlic cloves
- 2 tablespoons tomato paste
- 100 ml dry white wine
- 1 liter water
- 2 tablespoons extra virgin olive oil
- Salt and pepper
- Fresh parsley for garnish
Preparation
Stuffed Conchiglioni:
- Cook the pasta: Boil the conchiglioni in plenty of salted water until al dente. Drain and rinse under cold water, then set aside.
- Prepare the filling: In a pan, heat a drizzle of extra virgin olive oil and add the chopped garlic. Add the meagre fish fillets and cook until fully cooked. Flake the meagre and mix with ricotta, Parmesan, lemon zest, salt, pepper, and chopped parsley.
- Stuff the shells: Fill the conchiglioni with the meagre and ricotta mixture. Place the stuffed shells in a lightly oiled baking dish.
Shellfish Bisque:
- Prepare the broth: In a large pot, heat the extra virgin olive oil. Add the chopped onion, carrot, celery, and garlic cloves and sauté for a few minutes.
- Add the shellfish: Add the shellfish scraps and cook until they turn a deep red color. Stir in the tomato paste.
- Deglaze and cook: Deglaze with the white wine and let the alcohol evaporate. Add the water, bring to a boil, then reduce the heat and simmer for about 45 minutes.
- Strain and reduce: Strain the broth through a fine sieve, pressing the scraps to extract all the juices. Return the strained bisque to the pot and reduce over medium heat until thick and flavorful. Season with salt and pepper.
Assemble the dish:
- Final cooking: Bake the stuffed conchiglioni in a preheated oven at 180°C (350°F) for about 15-20 minutes, until heated through and lightly golden on top.
- Plating: Pour some shellfish bisque onto the bottom of each plate. Place the stuffed conchiglioni on top. Garnish with a drizzle of extra virgin olive oil and fresh parsley.
Serve immediately and enjoy this delightful combination of sea flavors!
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