ForeverMama's Stuffing For Fish, Shrimp Or Mushrooms
February 07, 2015
"I developed this stuffing initially for some haddock I had on hand (which can be found here: https://www.recipezazz.com/recipe/forevermamas-baked-stuffed-haddock-or-cod---aka-scrod-17262). It has great flavor elements. Through time, I've also used it as a stuffing for other mild fish such as cod, etc., baked mushrooms, and shrimp. Note that serving size captures 3-10. Amount served depends on the type of dish prepared."
- Serving Size: 1 (197.5 g)
- Calories 344.5
- Total Fat - 16.4 g
- Saturated Fat - 3.2 g
- Cholesterol - 37.7 mg
- Sodium - 117.2 mg
- Total Carbohydrate - 40.2 g
- Dietary Fiber - 2.5 g
- Sugars - 3.5 g
- Protein - 8.6 g
- Calcium - 137.3 mg
- Iron - 2.2 mg
- Vitamin C - 33.3 mg
- Thiamin - 0.4 mg
Step by Step Method
Melt olive oil and/or butter in skillet. Once hot enough add chopped onion over medium heat until soft and translucent.
Stir garlic into onion mixture. Add hot pepper sauce (preferably pimenta moida, refer to note below), dry mustard, paprika, salt and pepper. Stir until all ingredients are blended and flavors are released. Be careful not to burn garlic.
Cook for about 2 minutes. Add wine, letting it come to a boil and reduced by 1/2 to 1/4 (This step is essential, because if you don't cook it down enough your stuffing may be too wet). Stir in parsley and distribute evenly.
Add crushed Ritz crackers to combine.
Add sugar and parmesan. Stir to combine.
Cook for another minute or two, enough to toast crackers over medium heat and reach desired consistency (it cooks quick). Taste for seasoning and adjust with salt and pepper if necessary.
Remove from heat. Add lemon juice to taste. This mixture should not be to wet or too dry. When pressed together with fingertips mixture should hold together but slightly loose.
Use as a stuffing for fish, shrimp, or mushrooms. If using for mushrooms, dice the mushroom stems and saute with the onions.
NOTE I: Portuguese Pimenta moida is the best hot sauce to use in this dish. It is used in this dish not as a "hot" ingredient but as to provide a unique flavor in the background. It can be found in Portuguese markets or in a well stocked supermarkets. It can be ordered online. if ordered online Goncalves brand is preferred and can be purchased inexpensively within this link: amaralsmarketdotnet this sauce isn't hot with a sharp bite like a tabasco and shouldn't be used as a substitute. A Franks Hot sauce or Louisiana Wing Sauce can be used as a substitute, but note that it isn't an exact equivalent
NOTE II: If using this stuffing for fish, you can find the recipe here: https://www.recipezazz.com/recipe/forevermamas-baked-stuffed-haddock-or-cod---aka-scrod-17262.
- Pimenta moida (portuguese hot sauce) or equivalent