INGREDIENTS
250 g hake
250 g monkfish
250 g of conger eel
24 mussels
6 prawns
12 clams
50g butter
1 small onion
1 egg
2 yolks
flour
1/2 bay leaf
White wine
Salt
ELABORATION
In a saucepan with a liter of water and a glass of wine, the fish is cooked with the bay leaf, the onion – broken into pieces – and a little salt for five minutes; After this time, the fish are removed and the prawns, clams, and mussels are introduced – clean – and left to cook for 10 minutes.
When everything is cooked, the shells are removed from the mussels and clams and the prawns are peeled; both seafood and broth are reserved.
The fish is chopped, cleaned of skin and bones, and mixed with the shellfish.
In a saucepan, melt the butter, add a tablespoon of flour, stir well and pour in a cup and a half of broth; then, it is left to cook for 15 minutes.
After this time, it is removed from the heat, the two yolks are added and it is mixed well. The sauce is reserved.
Six scallops are spread with a little butter, the fish mixture is distributed inside and a little of the reserved sauce is poured on top — it is better not to cover it completely—; A shrimp is placed in the center of each shell, next to a clam and four mussels, and they are placed in the oven at medium temperature; after five minutes they are removed, sprinkled with breadcrumbs or a small ball of butter is put on top and they are put back to gratin for a few more minutes. When they are golden brown, they are removed from the oven and served.
