{"id":9187,"date":"2021-03-09T11:37:43","date_gmt":"2021-03-09T11:37:43","guid":{"rendered":"http:\/\/culinaryspain0.vl28466.dinaserver.com\/?p=9187"},"modified":"2021-03-09T11:37:45","modified_gmt":"2021-03-09T11:37:45","slug":"conger-eel-stew-with-peas-and-onions","status":"publish","type":"post","link":"https:\/\/www.culinaryspain.com\/en\/conger-eel-stew-with-peas-and-onions\/","title":{"rendered":"Conger eel stew with peas and onions"},"content":{"rendered":"

Conger eel stew with peas and onions<\/h1>\n\n\n\n

This conger eel stew with peas and onions <\/strong>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!<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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.<\/p>\n\n\n\n

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

INGREDIENTS: ( 4 servings)<\/strong><\/em><\/h5>\n\n\n\n