Stuffed Courgettes - Calabacín Relleno

How to prepare stuffed courgettes with fish

1. In a heavy casserole put the chopped tomato with garlic, a little piece of chilli pepper also called guindilla (because they are very hot), bay leaf and salt. Cover and let it cook for ½ hour or more on medium heat until it starts to thicken up. Stir occasionally. Take off from the heat, let it cool and mix it in the mixer. Add extra virgin olive oil

2. Courgettes:
- Cut off the two ends of the courgettes and cut them in half by length, scoop out the flesh without breaking the skin. Blanch for 5 minutes in boiled water (without salt), drain.
- In a pan with a little bit of oil, sauté the onions; add the fish, wine, salt and pepper. Remove from the heat; add the nut meg and soy cream. Mix well.

Stuff the courgettes; put them in a greased oven dish (oven 200º C) approximately ½ hour until it gets gratiné.

Serve the stuffed courgettes on the tomato sauce, garnish with fresh herbs.
* Accompany with basmati rice or steamed potatoes

Rashida K. Reidel
Expert en Mediterranean Diet
www.easydishes.com