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© Meredith Corporation. All rights reserved. Used with permission.
Thaw seafood and fish, if frozen. Peel and devein shrimp. Rinse seafood and fish; pat dry with paper towels. Chop seafood. Set seafood and fish aside.
Place ancho pieces in a small bowl. Add enough boiling water to cover. Let stand for 20 minutes to soften. Drain and set aside. In a large skillet, melt 2 tablespoons butter over medium heat; add onion and garlic and cook until tender, stirring occasionally. Remove from heat. In a food processor or blender, combine half of the onion mixture (reserve the rest in the pan), the drained anchos, tomatoes, broth, whipping cream, salt and black pepper. Cover and process or blend until smooth (mixture will look curdled). Set aside.
Add the remaining 1 tablespoon butter to the remaining onion mixture in the pan. Cook over medium-high heat until butter is melted. Add shrimp and squid (or scallops or shrimp); cook and stir for 3 to 4 minutes or just until shrimp is opaque and squid is firm. Remove from heat; stir in parsley. Transfer shrimp mixture to a food processor. Cover and process just until shrimp mixture is finely chopped and mixture starts to come together.
Preheat oven to 400°F. Place ham (or prosciutto) slices on a large cutting board. Top each slice with one of the fish fillets. Divide filling among fillets, spreading filling evenly over fillets. Roll up and secure with toothpicks. Place fish rolls, seam-sides down, in a 2-quart rectangular baking dish.
Bake, covered, for 15 minutes. Uncover and bake about 10 minutes more or until fish in the center of the rolls flakes when tested with a fork (cut through one of the fish rolls to check center). Meanwhile, place sauce in a small saucepan. Heat through over medium heat, stirring occasionally. Serve sauce with fish rolls.