Stewed conger eel 2

STEWED CONGER 07876 INGREDIENTS for 4 PEOPLE 1 kg of conger eel (anguilla or Capito), 1/2 cup of white wine, 300 g of water, 1 clove of garlic, thyme, oregano, chili, 600 g tomatoes, 1/2 onion, 2 tablespoons vinegar, ó to measure oil. Clean the Conger, liberateli entrails and gills, wash them under running water, then cut them into pieces. Incorporated into the mixing bowl with the blades moving vel. 6 onion and garlic for 10 seconds. Push the aromas with the spatula to the bottom of the mixing bowl, add the oil and cook for 3 minutes to 100ø. in vel. 1. Add the wine and let evaporate for 1 minute to 100ø. in vel. 1. Add the tomatoes, red pepper, oregano, thyme, water, vinegar and salt, place in the Thermomix TM 31 Conger to pieces, place it on the jug and operate for 20 minutes to 100ø. in vel. 2. Meanwhile, cut into diagonal slices of bread and lightly fry them in a pan with a little oil without make them black. Place the bread on the bottom of each Holster and hand them to the table. Arrange the pieces in a bowl of conger and pour over the sauce. Let stand for 5 minutes and serve in holsters.