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Conger eel cooked in red wine

 

Ingredients:

1 kg conger eel

200 g tomatoes

1 bottle dry white wine

1 clove garlic

1 little bunch parsley

onion

1 tbs vinegar

Salt and pepper to taste

 

Serves: 4

 

Method:

Remove the head and the entrails of the fish, but not its skin.

Wash and dry it well. Cut into large pieces and put them in a pan. Cover with white wine. Switch  the fire on and when the wine begins to simmer (NOT  TO BOIL), switch it off, remove the fish and let it become tepid. Remove the skin of the fish.

In another pan, brown the onion in very hot oil until translucent, add the pieces of fish, garlic and parsley finely chopped, vinegar, salt and pepper to taste.

Shake the pan so that all the ingredients can mix well. Bring to the boil, then turn down the fire and cook for about 30-40 minutes until the cooking liquid is thick.

 

 

 

 

 

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