4 - 6 servings
How to cook Chilean Conger Eel Casserole
- 2 1/2 pounds conger eel
- A little ground cumin seed
- Salt and pepper, to taste
- Olive oil
- 4 tomatoes
- 2 tablespoons butter
- 4 potatoes
- 2 tablespoons lard
- 2 ears of corn
- 2 chopped onions
- 2 minced garlic cloves
- Sliced hard-boiled egg
- A little marjoram
- Cut the eel into individual portions, season with salt and pepper and brown slightly in olive oil.
- Heat the butter and lard in a saucepan and add the chopped onion, garlic cloves, marjoram and ground cumin.
- When the onions are soft, add the peeled and thinly sliced tomatoes, the peeled and sliced potatoes, and the kernels and cream of the grated corn, cover and cook until the potatoes are done, then season to taste.
- Put half this vegetable mixture in a casserole, lay the fish on this and add the remaining sauce.
- Cover and cook in a slow oven (325°F) until the fish is done.
- Garnish with croutons and sliced egg and serve hot.
The Chilean name of this recipe is Congrio En Fuente A La Chilena
Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.
This recipe for Chilean Conger Eel Casserole serves/makes: 4 - 6 servings
Main Ingredient: Eel
Preparation Method: Baked
Cuisine: South American
(more South American