in Recipes

Steamed conger eel

updated

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Ingredients for 1 servings:

  • 2 pieces of fish (conger eel), ready to cook, each approx. 8 cm long
  • 2 onions
  • 2 cloves garlic
  • 200 g leaf spinach (frozen)
  • 2 m.-large tomato(s)
  • 10 g butter
  • 10 ml extra virgin olive oil
  • 100 ml white wine
  • some salt (lemon salt)
  • some pepper, freshly ground

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

SIS suitable

Peel the onions and garlic. Finely dice the onion and thinly slice the garlic. Slice the tomatoes. Season the conger eel with lemon salt. Place the butter and olive oil in a saucepan, then add the onions and (not thawed) leaf spinach, the tomato slices, and the garlic. Pour in the white wine. Place the fish pieces on top and simmer in the covered pan for about 12-15 minutes. Turn the fish over once during this time. Season to taste with pepper before serving.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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