Stewed Conger Eel
Description
Often used as an ingredient in many fish soups, conger eel can also be enjoyed on its own — as in this delicious Sardinian recipe.
To make preparation easier, you can ask your trusted fishmonger to clean the eel for you. Then, cook the slices in a delicious tomato sauce scented with basil and parsley.
With slow stewing, the eel’s flesh becomes wonderfully flavorful — and once the fish is finished, you can enjoy the remaining sauce with a piece of bread, perfect for “fare la scarpetta.”
Ingredients
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- Conger eel 1000 g
- Tomato puree 400 ml
- Onion 50 g
- Extra virgin olive oil 25 ml
- Basil 20 g
- Parsley 20 g
- Salt 4 g
- Chili pepper 3 g
Instructions
- 1 To prepare the Grongo in umido, start by cleaning the fish: gut it, remove the head and tail, and cut it into 5 cm slices.
- 2 Heat the olive oil in a deep pan, then add finely chopped onion, basil, and parsley. Finally, add the tomato purée and cook over medium heat for about 20 minutes.
- 3 Add a pinch of salt and chili pepper, then gently place the eel slices into the sauce. Cover the pan and cook over low heat for another 20 minutes.
- 4 Once done, turn off the heat and serve the stewed conger eel with its rich sauce.
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