To prepare this dish, flounder fillet is filled with a mixture of crab meat, lemon zest and green fennel rolls and stewed in tomato sauce with the addition of white wine and clam juice. After the rolls are ready, in the same boil shrimp and heart-shaped sauce. They not only diversify the taste and texture of seafood dishes, but also decorate it with their own cute shells, giving you aesthetic pleasure. BUT so that it is not clouded, before cooking, make sure that the shells are thoroughly washed from the sand and tightly closed.Share with friends: 
Time: 1 hour. 15 minutes. Difficulty: easy Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 large flounder fillets (approximately 300 gr. Each), cut along in half, or 8 small fillets (100-150 gr. each)
- 0.9 kg heart washed with a brush
- 450 gr rock shrimp
- 0.5 kg Sliced crab meat
- 1 bottle of 240 ml. clam juice
- 1/4 Art. olive oil
- 1 small onion, finely chopped
- 1 small fennel root, peeled and finely ground chopped + 2 tbsp. l chopped green fennel
- 3 cloves, minced garlic
- 1 tbsp. l dried oregano
- 0.5 tsp red pepper flakes
- 2/3 Art. dry white wine
- 2 cans of 800 gr. canned tomatoes, chopped cubes
- 1 tsp finely grated lemon zest
Recipes with similar ingredients: flounder, clams, clams juice, shrimp, crab meat, tomatoes, fennel onion, white wine, red pepper flakes, oregano
Recipe preparation:
- In a large saucepan over medium heat, heat olive oil. Add onions, fennel root and garlic and fry, periodically stirring until soft, but do not fry, 10-12 minutes. Add oregano and red pepper flakes and cook, stirring, 30 seconds. Increase heat to moderately strong, add wine and simmer until it almost does not evaporate, about 5 minutes. Add tomatoes and clam juice and simmer, stirring occasionally, until the tomatoes become soft, and the broth does not thicken slightly, about 15 minutes.
- Meanwhile, in a medium-sized bowl, mix the crab meat with lemon zest, 1 tbsp. l green fennel and a pinch of salt. Flounder salt and pepper. Put 1/4 tbsp. crab mixture in approximately 5 cm from the widest edge of each fillet and tightly roll the fish in roll. Insert a toothpick or small wooden skewer in the center roll to fix it.
- Gently roll flounder rolls in boiling tomato bouillon. Cover and cook until the fish is dull, 12-15 minutes. Place the rolls on a serving plate with a slotted spoon. rim and remove toothpicks; cover with foil.
- In a boiling tomato broth add a heart-shaped, cover lid and cook until they begin to open, about 6 minutes. Stir in the shrimp and cook until they become dull, and the clams fully open, another 2 minutes (throw away all unopened shells). Pour the clam and shrimp sauce on a dish with fish rolls and sprinkle on top of the remaining 1 tbsp. l green fennel.
