Seafood Courgettes

Name: Seafood Courgettes (Calabacines Marinera)
Yield: Serves Four
Cuisine: Spanish
Ingredients: 200 g (7 oz) white fish, flaked; 200 g (7 oz) wild mushrooms, cut into pieces; 25 g (1 oz) fresh breadcrumbs; A pinch of freshly grated nutmeg; 100 g (4 oz) carrots, chopped; 1 egg, beaten; 350 ml(12 fl oz) fish stock; 1 glass vermouth; 4 x 200 g (7 oz) courgettes; Salt and freshly ground black pepper; Salt and freshly ground black pepper; 450 g (1 lb) Spanish onions, peeled and finely chopped; 500 ml (17 fl oz) olive oil

Calabacines Marinera

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Spain on a Plate

By María José Sevilla

Published 1992

About

This is an excellent recipe created by a friend called Fernando who lives in Guetaria. It makes a wonderful party piece as it looks tremendous with the lovely shape of the courgettes, the colour of the filling — and, of course, the delicious flavours.

Ingredients

4 x 200 g (7 oz) courgettes
Salt and freshly ground black pepper
500

Europe
Spain
Guetaria
Starter
Fish course
Pescatarian

Method

Peel the courgettes and put the peel to one side. Slice the courgettes in half lengthways and carefully scoop out the seeds and pulp with a teaspoon, retaining the courgette shells. Season with salt and freshly ground black pepper. Heat the oil in a frying pan and sauté half the onions for 3 minutes. Stir in the courgette pulp and seeds, the mushrooms and the fish. Season with salt, freshly gro