Cook the mussels, strain the cooking liquid and set aside. Poach the cod in white wine diluted with a little water and add crushed peppercorns, bay leaf, thyme and parsley. Strain the cooking liquid and pour some of it in the mussels broth. Make a roux, dilute with cooking liquid to a thick white sauce. Mix through a little Gruyère or Parmesan and season to taste. Fill the shells with the cooked fish, the mussels and grey shrimps. Pour over the sauce and cover with Gruyère cheese and a layer of breadcrumbs. Put approximately 25 minutes in the oven set at 180°C until the shells have a browning. Decorate the shells with a few tufts of fresh shrimp and parsley.

Stuffed fish shell ) 

cod fillet mussels North Sea shrimps scallop nuts breadcrumbs Gruyère cheese

Parmesan

salt & pepper

white wine

parsley

onion

mussel herbs

A Recipe Guide For The Amateur Chef Belgian Cuisine

Stuffed fish shell 

cod fillet mussels North Sea shrimps scallop nuts breadcrumbs Gruyère cheese

Parmesan

salt & pepper

white wine

parsley

onion

mussel herbs

Cook the mussels, strain the cooking liquid and set aside. Poach the cod in white wine diluted with a little water and add crushed peppercorns, bay leaf, thyme and parsley. Strain the cooking liquid and pour some of it in the mussels broth. Make a roux, dilute with cooking liquid to a thick white sauce. Mix through a little Gruyère or Parmesan and season to taste. Fill the shells with the cooked fish, the mussels and grey shrimps. Pour over the sauce and cover with Gruyère cheese and a layer of breadcrumbs. Put approximately 25 minutes in the oven set at 180°C until the shells have a browning. Decorate the shells with a few tufts of fresh shrimp and parsley.
a recipe guide for the amateur chef Belgian Cuisine