Stuffed Fish with Shrimp and Potatoes
Ingredients
- 8 large potatoes
- Approximately 5 kg large fish
- 2 tablespoons cumin
- 2 tablespoons coriander
- 1 tablespoon salt
- 2 teaspoons turmeric
- 1 teaspoon crushed chili pepper
- 1 tablespoon paprika
- 1/2 cup olive oil
- 4 green onions, chopped with leaves
- 1 kg shrimp
- 4 cloves garlic, crushed
- 1 tablespoon ginger, chopped
- 4 green peppers, chopped
- 2 cups green coriander, chopped
- 2 cups dill, chopped
- 2 medium tomatoes, chopped
- 4 large lemons, cut
Preparation
Peel the potatoes if desired, cut them into cubes, place in a pot, cover with water, and boil until well cooked.
Preheat the oven to 200°C and prepare a baking tray.
In a bowl, mix cumin, coriander, salt, turmeric, paprika, and crushed chili.
In a large skillet, heat 2 tablespoons of oil, add shrimp, and stir until cooked and color changes.
Add green onion, garlic, ginger, and green pepper; stir until slightly wilted, then add half of the spice mixture.
Add the boiled potatoes, stir with the shrimp to absorb spices and break up slightly, then remove from heat.
Add green coriander, dill, and tomato; stir to combine.
Cut the surface of the fish lengthwise and clean it.
Distribute the remaining spice mixture inside and outside the fish.
Stuff the fish with the shrimp and potato mixture.
Prepare a large tray with parchment paper and arrange lemon slices on it.
Place the fish on the tray, drizzle with the remaining olive oil, and make some slits with a knife. Optionally, cover with parchment paper without wrapping for a grilling effect or bake uncovered.
Place the tray in the oven and bake for about 1.5 hours until the fish is cooked, then remove the paper and allow the surface to brown.
