How to cook Conger Eel Stew from Braganca
- 1 1/2 pounds (650-700 g) conger eel, center cut, sliced
- 7 tablespoons (100 ml) olive oil
- 1 medium onion, chopped
- 1 tablespoon vinegar
- Bread, 4 thick slices
- 3 egg yolks
- 1 sprig of parsley, chopped
- Pepper and salt
- 1 bay leaf
- Heat the oil in a pan and add the onion, pepper and bay leaf.
- When the onion is golden, add the conger eel, salt to taste, the vinegar and 1 cup of water.
- Cook for 10 to 15 minutes, until the fish is done. Reserve the broth.
- Place the slices of bread, cut to match the slices of fish, on a serving dish, and the fish on top of them.
- Beat the egg yolks with the parsley and combine this mixture, away from the heat, with a little of the fish broth.
- Stir it into the rest of the broth, mix well and let it simmer until the egg yolks are cooked. Pour this sauce over the fish and serve at once.
The Portuguese name of this recipe is Congro Ensopado a Moda de Braganca
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 Conger Eel Stew from Braganca serves/makes: 4
The Conger Eel Stew from Braganca Recipe adopted from the book North Atlantic Seafood.
Main Ingredient: Eel
Preparation Method: Soup/Stew