Conger sauce


1Kg Conger
0,200Kg Onion
0,100Kg Celery
0,100Kg Parsley
0,060Kg Red bell pepper
0,500Kg Tomato
0,060Kg Garlic
0,100Kg Olive oil
3Ltrs. Water

2Ltrs. Conger Broth
0.100Kg Onion
0.100Kg red peppers
0.060Kg Tomato pulp
0,010Kg sweet bell pepper
0,200Kg diced potatoes 1cm*1cm
0,200Kg diced carrot 1cm*1cm
0,100Kg lemon juice
0,015Kg chopped coriander
0,100Kg olive oil
Q.b. Salt

To decorate:
-Rebentos of peas
- Flowers


Conger broth:

Put the olive oil in a pan and let it heat up, add the onion, garlic, peppers, celery, parsley, tomatoes and sauté, add the water and add the conger eel and let it reduce until the broth has absorbed all the flavor, remove the conger eel and shred into chips (watch out for the bones) and set aside, drain the broth and store.


Put the olive oil in a pan and let it heat up, sauté the onion and then add the red peppers, tomato pulp and paprika. Pour in the conger eel stock, add the potatoes and carrots and cook, seasoning with salt.

Once the potatoes and carrots are cooked, turn off the heat, add the coriander and lemon juice and add the conger eel.

Recipe by Chef Samuel Rego, Servicater.

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