Another family favourite is to use scallop shells and fill them with salt cod, mushrooms and a creamy sauce.
You will know by now that we like salt cod, desalted.
Apart from being healthy, it is part of a culture of growing up by the sea and enjoying all kind of sea food.
This is again an easy dish to prepare and can be made in larger quantities to freeze. I have never tried to freeze the scallop shells as I don’t think they would resist the very low temperatures but the fish mixture freezes well.
Fishmongers are usually happy to let you have free empty scallop shells if you ask.
I believe you can buy some oven-proof dishes in that shape but I prefer to use the real shells which are very attractive.
Usually 1 shell per person is fine but it is easy to double the quantities, depending on your appetite.
To fill 8 scallop shells you need:
300 g salt cod, de-salted ( see previous post on Buljol on 4 September 2014)
1 large onion, peeled and finely chopped
4 Portobello mushrooms, peeled and finely chopped
2 garlic cloves, peeled and finely chopped,
A handful of flat leaf parsley, rinsed and finely chopped
1 tablespoon olive oil
1 tub of crème de Brie or 1 tin Carnation milk
3 spoonfuls grated parmesan
1. Cook the cod and onion in a pressure cooker. ( check times with pressure cooker instructions).
2. Gently fry the garlic and mushrooms in a non-stick frying pan.
3. Put the fish mixture and mushroom mixture in a mixing bowl and add the parsley and crème de Brie. Mix well.
4. Fill the shells with the mixture and sprinkle a little grated parmesan on top.
Put in a pre-heated oven at 200C for 10 minutes.
Serve immediately with a salad or any vegetable. This time, I have used mini corn cobs.
Tip: condensed milk can replace Crème de Brie if you are watching the calories.
A little mashed potato can be added to the fish mixture and so can a few prawns.
Salt cod can be replaced with smoked haddock or fresh salmon.
Of course, you can add a fresh scallop in each shell.