Catalan Kitchen LogoThe Catalan Table
Fish Cannelloni
Cannelloni filled with a smooth and creamy mixture of monkfish and shrimp, wrapped in perfectly cooked cannelloni pasta and baked in the oven to achieve a golden and crispy topping.
fish
oven
cannelloni
main dish
seafood
Ingredients
Servings:
4

Ingredients

  • 18 unitatscannelloni pasta
  • turnip
  • prawns
  • 30 gconcentrated tomato or a natural tomato sauté
  • 1 onion
  • 200 mlmilk
  • 200 mlcream of milk of 35%
  • 50 gbutter
  • 75 gflour (25 grs + 50 grs)
  • 100 mlextra virgin olive oil
  • 1 copetakonjac
  • 500 mlfish stock made with monkfish head and shrimp heads or a store-bought fish broth
  • salt
  • pepper
  • nutmeg
Nutritional Information

Per Serving (Approx.)

Calories
1588 kcal
Protein
64 g
Fat
64 g
Carbohydrates
190 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Separate the shrimp heads from the tails. Peel the tails and reserve the shells for the stock.
  • Sauté the shrimp heads in a pan with a little olive oil for about 5 minutes over medium heat. Remove the heads and squeeze them over a plate to extract their juices. Reserve this essence in the refrigerator to add at the end of the dish.
  • Using the squeezed heads, shrimp shells, and the central bone of the monkfish cuts, prepare a stock. Boil everything in a pot with water for about 20 minutes. Then, strain the stock and set it aside.
  • Remove the vein from the shrimp loin by making a small cut along the back and carefully pulling out the red thread.
  • Cut the shrimp tails into small cubes of approximately 1 centimeter and reserve them.
  • Cut the monkfish into small cubes of approximately 1 centimeter and set aside.
  • Blanch the tomatoes by submerging them in boiling water for about 30 seconds. Then, peel them and remove the seeds. Finely chop the flesh.
  • Sauté the chopped onion in a casserole with the oil from the prawn heads' sofrito over low heat for about 10 minutes until it is tender.
  • When the onion becomes translucent, add the crushed tomato. Continue cooking over low heat for about 15 minutes, stirring occasionally.
  • Cook the sofrito until it turns a very dark color, indicating that the flavors have concentrated properly.
  • Add the monkfish and shrimp cut into small cubes to the sofrito and let them cook for about 5 minutes, stirring regularly.
  • Add a bit of cognac and allow the alcohol to completely evaporate, which should take about 2 minutes.
  • Gradually incorporate about 25 grams of flour, stirring constantly until achieving a consistent paste.
  • Slowly add the milk, stirring well until obtaining a homogeneous mixture, and let it cook for a few more minutes until the mixture thickens.
  • Season with salt and pepper to taste and grate a quarter of a nutmeg over the top before serving.

Cancelling Pasta Sheets and Shape the

  • Boil the sheets of cannelloni pasta in plenty of water, according to the time indicated on the package, in a wide pot. Add the sheets one by one into the pot to prevent them from sticking together.
  • Carefully remove them from the pot using a spatula or strainer, and let them cool spread out on a clean, dry kitchen towel, so it can absorb the excess water.
  • Once the pasta is completely cool and manageable, proceed to fill the cannelloni.
  • Place a tablespoon of filling near one end of the cannelloni sheet and roll the sheet over itself firmly but gently, to avoid breaking it.
  • Place the filled and rolled cannelloni in an oven-safe dish, arranging them in a single layer to ensure even cooking.

Coating Sauce

  • Melt the butter in a pan over low heat and gradually add 50 grams of sifted flour. Stir constantly to prevent lumps from forming.
  • Cook the mixture on low heat for about 3 minutes, continuously stirring, until it begins to take on a light golden color.
  • Add the fish broth along with the essence from the shrimp heads to the pan. Stir continuously until you achieve a creamy and homogeneous paste.
  • Add the cream and let it cook on low heat for approximately 2 minutes, until the sauce thickens slightly.
  • Season the sauce to your liking and remove it from the heat when it reaches the desired consistency.
  • Pour the topping sauce over the cannelloni, ensuring it is well distributed, and sprinkle grated cheese on top.
  • Broil in the oven at 200 degrees for about 4 minutes, constantly checking to prevent burning, until the cheese is melted and golden brown.
Recommendations & Tricks
  • Prepare all the ingredients before starting: cut the monkfish into small cubes and peel the shrimp. This will make the process easier and allow you to focus on the cooking.
  • Bring a pot of salted water to a boil and cook the cannelloni pasta for about 8 minutes or until al dente. Then, cool the cannelloni in cold water to stop the cooking.
  • For the sofrito, use a finely chopped onion until it is well browned. Add the concentrated tomato or natural tomato sofrito and cook on low heat to achieve a thick texture.
  • Use extra virgin olive oil to sauté the monkfish and shrimp. This will give the cannelloni a richer, Mediterranean flavor.
  • Deglaze the pan with a splash of cognac after sautéing the fish. This results in a sauce with a sweet and deep touch that complements the fish.
  • Mix the milk and cream in a saucepan and heat gently to integrate the textures. Then, add the butter and flour to thicken the sauce, creating a smooth béchamel.
  • Stuff the cannelloni with a small spoon or a pastry bag to ensure each cannelloni is filled evenly, preventing them from breaking.
  • Optional: gratin the cannelloni in a preheated oven at 200 degrees for about 10 minutes to achieve a crispy touch on the surface.