European Conger Eel
Category
COOKING EVERY FISH IN THE WORLD BIN: Conger conger
FR: Congre / anguille de mer
GER: Meeraal
IT: Grongo
ESP: Congrio
CRO-SRB: Ugor
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Ingredients (serves 4):
500g cleaned conger eel meat (or monkfish)
6 onions
500g tomato passata
4 garlic cloves
80ml brandy
300ml fish or vegetable stock
30g raisins
30g roasted pine nuts
150g paella rice
Pinch of chili powder
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Recipe:
1. Fillet the fish as shown in this reel.
2. Poach the fish for 5 minutes, chill, pick all the pin bones and crumble the flesh.
3. Cut and blanch the onions as shown in the video. Peel the first 3-4 layers and chop up the rest. Sweat down the chopped onions, add garlic and tomato. Cook gently until you get a „Sofrito“. Deglaze with brandy.
4. Combine the sofrito, poached fish, pine nuts, raisins, rice and chilli powder and mix well. Stuff the onion layers, arrange in a deep dish, cover with hot stock and backe with a cartouche at 180C for 30 minutes. Remove cartouche and finish cooking until golden, approximately another 30 minutes. Enjoy!