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Canelones rellenos de pescado y camarones

Categoría
Pastas
Dificultad
Fácil
Porciones
3

Ingredientes

  • 15 canelones
  • 20 camarones enteros con piel y cabeza)
  • 3 libras de pescado mero
  • 2 pimientos ahumados
  • Sal y pimienta
  • 1/2 taza caldo de mariscos
  • 1 taza crema de leche
  • 1 taza queso parmesano
  • 1 cucharada de eneldo
  • 1 chorro de vino blanco

Preparación

  1. Cocemos los canelones de acuerdo a las indicaciones y reservamos.
  2. En una olla con el caldo de mariscos cocinamos los camarones enteros por unos 5 minutos y reservamos el agua.
  3. Pelamos los camarones, les quitamos la cabeza y cortamos en dos mitades. Reservamos la cáscara y las cabezas.
  4. Cortamos el pescado en cubos y sofreímos en una sartén con el aceite de oliva y los camarones.
  5. Aparte, licuamos las cabezas y la cáscara de los camarones, colamos y vertemos esta mezcla junto con la crema de leche en la sartén.
  6. Añadimos los pimientos picaditos y dejamos que esta crema espese.
  7. Rellenamos los canelones con esta mezcla y hacemos una salsa con la crema de leche que nos quedó.
  8. Agregamos el eneldo, el vino blanco, salpimentamos y agregamos el queso parmesano para que espese.
  9. Bañamos los canelones con esta salsa y llevamos al horno por unos 15 minutos a una temperatura de 300ºF.