|Striped bass||5 Pound|
|Cooked shrimp||1⁄2 Pound, chopped|
|Onions||3 , chopped|
|Bread crumbs||1⁄2 Cup (8 tbs)|
|Celery stalks||3 , chopped|
|Fish/Shrimp stock||1 Cup (16 tbs)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Butter||1⁄4 Cup (4 tbs)|
|Hard cooked eggs||3 , chopped|
Clean, wash, and salt fish.
Saute onion and celery in olive oil until tender.
Add chopped eggs and shrimp.
Add bread crumbs and enough stock to moisten; stuffing should not be runny.
Stuff fish and skewer or sew opening closed.
Place in oiled baking pan and dot with butter.
Bake in a moderate 350 degree oven for about 1 hour or until flesh flakes easily, basting occasionally with butter and juices in pan.
Garnish with lemon slices and serve hot or cold.