Stewed conger eel
Instructions
Empty the Conger, delete then the heads and tails and cut them into pieces of approximately 5 cm.
Dredge the fish pieces and Brown in 1 pan with the oil and the garlic.
Join shortly after sliced tomatoes, season with salt and pepper and cook for 15 minutes.
Ingredients and dosing for 4 persons
- 2 conger of 500 g
- 400 g of ripe tomatoes
- 2 cloves of garlic
- 3 tablespoons of olive oil
- Flour
- Salt
- Pepper