This was often part of the Saturday evening family gathering at our cabin outside Oslo when I was a child. This recipe is exactly the same as my mother used and I still use, though I’m a bit heavier on the curry than she was. I am so fond of this that I know the recipe by heart- Ted
This is a very popular starter for big parties. The safest is to order the shells in good time in a bakery or in the grocery store. Filled shells can be served as hot dishes on a smörgåsbord or as a separate dish with friend gatherings. Calculate two shells for each serving. The fish puddings can be exchanged with tiny fish balls and the prawns with crayfish tails.
Ingredients; fish stew for 10 shells:
3 tablespoons butter or margarine
3 1/2 tablespoons flour
about 6 dl [1,2 pt] liquid
(asparagus broth + 50/50 milk and light cream)
A little tomato puree or curry to taste (optional)
500 g [1,1 lb] fish pudding
1/2 can of white asparagus tops
250 g [0,55 lb] cleaned prawns
(about 500 g [1,1 lb] with shells)
 Melt the butter or margarine in a saucepan. Stir inn the flour and let the mixture boil for a short while without getting color.
 Stir in the asparagus broth and the milk and cream. Let the sauce simmer under lid for about 10 minutes. Stir occasionally preventing the sauce from sticking to the bottom of the saucepan. Season with salt and some tomato paste or curry if you use that.
 Cut the fish puddings into small cubes. Pick out some asparagus tops for decoration and cut the rest into small pieces. Gently mix the fish pudding and asparagus pieces into the sauce and let it get thoroughly warmed up.
 Roast the shells in the oven at 175° C / 345° F for 3-4 minutes. Be careful not to burn them.
 Mix most of the prawns into the sauce. The stew must not boil after the prawns are mixed in. Keep the stew hot until serving.
 Fill the stew in the hot shells. Decorate each serving with some asparagus tops, prawns and a small dill sprig.