PASTISSO DE PESSE – SEAFOOD LASAGNE

Ingredients for 8 people: 5 or 6 giant Shrimps, 1 kg clams,1/2 kg baby bay scallops, 1/2 kg giant peeled prawns, 1 filet of grouper, 300 gr. filet of seabream., 6 sheets of lasagne, 1/2 lt of milk, , salt, pepper, nutmeg, butter, flour, 1 onion, 1 celery stick, 1 carrot, garlic, minced parsley, 4-5 slices of fontina cheese.

First of all clean all your fish thoroughly. Make sure you get your fishmonger to filet your white fish if you do not know how to do it. Put the grouper, the seabream, the shrimps in 1 lt of water with the onion, the celery stick, the carrot and bring to boil for no more than 20 minutes, then remove the fish from the pan and strain the broth and reserve for later.  In the meantime take the clams and the scallops and put in a pan with some oil and a glove of garlic and cover for 5 minutes until all the clams and scallops have opened. Discard any which remains closed. Take the flesh from each shell and sautee in little oil, garlic and parsley together with the peeled prawns for about 2 or 3 minutes.  In the meantime prepare a besciamella sauce with 1/2 lt of milk, 1/2 lt of the fish broth you have obtained from cooking the seabream and the grouper. To make the besciamella take 50 gr of butter, melt and then add quickly always stirring 4 spoons of flour, a pinch of salt, pepper and a pinch of nutmeg. Always whisking add the hot broth and the hot milk. Keep stirring until the cream thickens.  Cook your lasagne sheets in boiling water and put immediately under cold water to stop them cooking. Take a nice lasagne tray. Pour some besciamella sauce and a layer of lasagne. Put some of the fish meat and some of the mix of the clams-prawns onto the lasagne, pour some besciamella sauce. Carry on with the layers until you finished lasagne and fish. Terminate the dish with a layer of besciamella and the fontina cheese. Cook in oven at 180 degrees for about 20 minutes.