Conchiglioni Mackerel Baked

Just another way to stuff and eat a favourite on a budget. Our stuffed Conchiglioni came to mind mid-morning to lunch, where we didn't full want breakfast or lunch. So we combined them and made these magnificent stuffed Conchiglioni baked in a light coconut cream that made our day.

Conchiglioni Baked

Prep time: 10 mins
Baking time: 20 mins

12 Cochiglioni Rigati (shells)

Mackerel Stuffing
250g Mackerel
1/4 tsp chilli powder
8 capers
1/2 lime
2 tbs mayonnaise
salt to taste

Coconut Cream
2/4 cup coconut cream
2 tsp butter
1 tsp coriander
salt to taste

1 medium bowl of cold water

Preheat oven at 200℉

Begin by setting a pot of water on heat allowing it to come to a boil. Once the water is boiling, add to the pan a pinch of salt to season and oil, to prevent the Conchiglioni from sticking together.

Allow boiling until the Conchiglionis are softened, (do not boil too soft are the shells will break apart when filling). Carefully remove from the boiling water placing it into a bowl with cold water to cool down.

In a mixing bowl add the mackerel, chilli, capers, lime juice, mayonnaise and salt to taste. Mixing well to combine fold the mixture breaking apart the mackerel into a paste.

Begin to stuff the cool Conchiglionis until all have been stuffed placing it into a baking dish.

Coconut cream.
In a heated saucepan add the coconut milk, butter, coriander and salt mixing well to combine.

Allow it to thicken then remove from the heat pouring into a pouring cup.

Pour the cream into the dish covering the base of the dish, cover with foil and bake for 15 minutes at 200℉

Once the stuffed Conchiglioni Mackerel has finished serve hot or cold and enjoy. Our stuffed shells were served with an apple and dill salad. They can be eaten as is or with any side of choice.

XOXO
K had A