Baked Bluefish Stuffed with Wellfleet Oysters

Serves: 5
Total Calories: 24


1 (5-pound) bluefish

Oyster Dressing:
3 dozen oysters with liquor
1 cup white wine
fresh ground pepper to taste
3 - 4 slices French bread
melted butter for brushing


Take a whole 5-pound bluefish and stuff it with a Wellfleet oyster
dressing made as follows.

For Oyster Dressing:
Place oysters and their liquor and a cup of white wine in a pan, and add a little fresh ground black pepper (the liquor furnishes the salt); poach the oysters gently until their edges curl. Drain off the broth and use it to wet down and knead 3 or 4 slices of French bread into a paste. Mix this paste with the oysters and stuff the bluefish with it.

Sew the fish up, lay it on greased aluminum foil in a baking pan, and bake in a preheated oven at 350° for 30 minutes or until it is browned and cooked through. Brush it a couple of times with melted butter during the baking to keep it from drying out. Lay the whole fish out on a platter on a bed of lettuce leaves. Serve a tomato sauce on the side and a bottle of white wine moderately chilled.

Fun Fact: One of the laws regulating oysters prohibited their taking during the months without an “R.” Although this was done as a conservation measure during spawning, people erroneously came to believe that oysters were inedible in May, June, July, and August.

Nutritional Facts:

Serves: 5
Total Calories: 24
Calories from Fat: 0

This Baked Bluefish Stuffed with Wellfleet Oysters recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.

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