Conger eel stew with peas and onions

This conger eel stew with peas and onions my dear grandmother Rosario taught it to me, and in her memory I dedicate it to her, since she passed away this year at the age of 105!

I remember perfectly the day I accompanied her in the kitchen of my mother's house. She was spending a few days with us and even as a little girl, I liked to go into the kitchen and look around.

I assure you that this recipe is what I remember, I have not looked at any other recipe. It is simple, like many stews, but exquisite, because the conger eel is a fish that brings a lot of flavor, and its texture is meaty, while providing density to the broth because it releases a lot of gelatin.

I recommend that when you buy it, you ask for the upper part of the conger eel, The head to the middle, as it has much less bones and more meat.

INGREDIENTS: ( 4 servings)

• 1 kg of conger eel into 8 slices about 3 cm thick
• 1 large onion
• 2 cloves garlic
• 100 gr of peas
• 50 ml of white wine
• 500 ml fish fumet
• 1 teaspoon paprika de la vera
• Extra virgin olive oil
• Salt 
• Wheat flour 
• Fresh parsley 

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RECIPE ELABORATION STEP BY STEP:

1. The first step is to add a little salt to the conger eel and lightly dredge the slices in flour, shaking to remove excess flour. In a medium saucepan heat about 50 ml of olive oil and brown the slices on both sides, remove to a plate and set aside. If there is a lot of oil left over, remove a little, although I don't think so, as it is absorbed quite a lot. If, on the contrary, there is none left over, add a little more.
2. Cut the onion in brunoise and a couple of cloves of garlic and sauté in the remaining oil, with a pinch of salt, over low heat for about 10 minutes.
3. Pour in the wine, turn up the heat and let the alcohol evaporate for a couple of minutes.
4. Incorporate the slices of conger eel, Cover with the fumet or fish stock. If it does not cover all the fish, add a little more. Add the peas and cook over medium heat for 12 minutes. Stir from time to time taking care not to break the fish.
5. Sprinkle with fresh parsley and serve.

I hope you will be encouraged to make this conger eel stew with peas and onions, as it is a delicious and nutritious traditional spoon dish that is not often used and is finger-licking good.

I remind you that on my instagram @cocinayviajes you can find more recipes and video recipes, succulent raffles and my gastronomic recommendations for you to discover new destinations, restaurants and wonderful products.

With all my love,

Mireia Alum