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Conger with peas


(Votes count 412)

(Rating average 2,99)

Combination of sea and market garden in this dish where conger combines with peas.


Chop garlic thinly and put it in cold oil, let it brown and before it gets burnt, add parsley and half spoon of flour. Let it sauté stirring frequently, add a little hot water and a stock cube.

Put conger in this sauce and let it cook for a quarter of an hour from boiling point, adding the sauce a little water in case it is too thick. At the end of cooking time, add a splash of white wine and finally taste and add salt if necessary.
Conger with peas
  • 1 kg. open conger (since its tail has a lot of bones).
  • 2 cloves of garlic.
  • 1/2 table spoon of flour.
  • 4 table spoons of olive oil.
  • 1 stock cube.
  • A splash of white wine.
  • 1 tablespoon of thinly chopped parsley.
  • Salt.