Sea bass shells stuffed with cava sauce and saffron

Preparation

1. We put the heads, bones and fillets of seabass through the cold water tap. We let the fillets drain.

2. We will start by preparing the fish broth. In a pressure cooker or in a traditional pot, add the heads and bones of the sea bass, the water, the bay leaf, the parsley, a drizzle of olive oil and the salt. If we use a pressure cooker, we will have it for about 10-15 minutes at maximum power. If we use a traditional pot, we will leave it for about 30 minutes. When the time is up, strain the broth and reserve it.

3. Now we are going to prepare the filling for the shells. We remove the first layer of the leek and clean it well (in case it has a little dirt). We cut the white part into large pieces. We introduce in the glass and crush 5 seconds, speed 4. We lower the remains of the walls and the lid. In addition, we wash the peppers and cut them into small squares on the board (so they won't release water). We put the peppers in the glass and add the oil. We program 10 minutes, speed 1, varoma temperature. We take out of the glass and reserve.

4. Without washing the glass, we introduce the prawns and crush 2 seconds, speed 4. I like that the large pieces remain, but if you prefer smaller ones, you can put 1 or 2 more seconds. We add it to the vegetables that we had reserved, add a little salt and mix well.

5. We cut the sea bass fillets in half lengthwise (in such a way that we get two of each fillet, is this understood? Think you have to fill them, so we want long and narrow pieces. Look at the photos. We season them and with With a teaspoon we are putting a little filling on the fillet. Do not fill them too much. We will roll them starting with the tail, the narrowest part. Do not worry if the filling will fall off because once they are rolled, we will put that filling above. To close them, you will have to use toothpicks, so they will not open in the oven. It costs a little to penetrate the skin of the sea bass with the toothpick, so be patient, a bit of strength and skill (stick the toothpicks diagonally) .

6. We preheat the oven to 200º. In a baking dish we add a drizzle of olive oil. We are placing the shells and we put on top what has fallen while we were filling them and if we have some of the filling left over, we distribute it on top of all the shells. We sprinkle a drizzle of oil over them. We put in the oven at 200º for 15 minutes. When the time is up, we leave them in the oven (with the oven off) until we have the sauce ready. This will keep us warm.

7. While we have the shells in the oven, we are going to prepare the cava and saffron sauce. We introduce the leek and the oil and crush 5 seconds, speed 5. We lower the remains of the glass and the lid and program 10 minutes, speed 1, varoma temperature.

8. Add the cava, the fish stock that we had reserved, the salt and the saffron. We program 12 minutes, speed 1, varoma temperature.

9. Then we grind progressive speed 5-7-10 for 1 minute.

10. To serve, we place 3 or 4 shells per person (we can remove the toothpick or remove it each one) and decorate with the sauce and a little dried parsley if you want.