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I had never seen a “conger eel” live, I had only seen pictures in fish books so I decided to buy some steaks to taste. The fisherman I was serving good round steaks but I saw some fillets and I also wanted two of those.
He sat in awe, and hesitated to serve them to me. Only after they were cooked did I realize that it was a piece towards the tail and it was full of bones. It was then that I understood his bewilderment at my choice.
This fish is compact and is a delicate meat. Not knowing and relying only on a casserole, I decided to make stewed tomatoes. The ingredients for the sauce were purchased at the stalls of the farmers in the port of Komiza (Vis island in Dalmatia), and their flavor is really special. I must also say that this fish only cost me 4.50 euros.
STEWED CONGER EEL FROM THE ISLAND OF VIS
Preparation time: 10 minutes | Cooking time: 20 minutes
(For two people)
1 ½ pounds conger eel
1 red onion
3 cloves of garlic
10 cherry tomatoes
A small bunch of parsley
½ teaspoon of curry marsala
3 tablespoons extra virgin olive oil
Cut the onion and a clove of garlic, leaving the other two whole.
Chop the parsley.
Cut the tomatoes into 4 pieces and cut them in half again.
In a saucepan, add the oil, onion, garlic and tomatoes.
Turn on the burner and when it boils introduce the eel steaks.
Season with salt, add the curry and chilli.
Cover with a lid and cook for 20 minutes, turning the slices once after 10 minutes.
Serve hot with slices of wholemeal bread.