Stuffed Bread with Creamy Paloco and Shrimp

 Stuffed Bread with Creamy Paloco and Shrimp

Ingredients

1 large round loaf of saloio bread

400 ml of milk

500 g of paloco

3 tablespoons of olive oil

3 onions

2 bay leaves

2 cloves of garlic

300 g of carrots

1 teaspoon of salt

Pepper to taste

200 g of shrimp meat

2 tablespoons of flour

200 ml of cream

60 g of parmesan cheese

Preparation

1.

Cut a “lid” off the bread.

2.

Remove the meat, cut it into small pieces

put it in a bowl and cover with milk.

3.

Keep the crust whole.

4.

Remove the skin and bones from the fish and cut it into pieces. Set aside.

5.

Heat the olive oil in a pan and sauté the sliced ​​onions and bay leaves.

6.

Add the chopped garlic and grated carrots, season with salt and pepper and cook for 3 minutes.

7.

Add the fish and stir.

8.

Drain the bread crumbs, add them to the pan and stir again.

9.

Add the shrimp, flour and milk that you used for the bread and stir to remove lumps.

10.

Add the cream and stir.

11.

Pour the mixture into the bread, sprinkle with parmesan and bake in a preheated oven at 180ºC for 20 minutes to brown.