Stewed Conger
Recipe second for 4 people based on conger eel with tomato.
Preparation:
Preparation: First eviscerate the conger eels, then remove the heads and tails and finally cut them into pieces of about 5 cm. Flour the pieces of fish and brown them in 1 pan with the oil and the garlic cloves. Shortly after, add the chopped tomatoes, season with salt and pepper and cook everything for 15 minutes.
Ingredients:
Ingredients: 2 Congers Of 500 G - 400 G Ripe Tomatoes - 2 Garlic Cloves - 3 Tablespoons Olive Oil - Flour - Salt - Pepper
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