Preparation

boil for two hours in half a cup of water per person with the fins, the hides and the head, add a bay leaf, a bunch of parsley and two cloves of garlic. Strain the base stock and put it in a pot. add the pieces of meat obtained from the head. the fish pieces are seasoned with salt, pepper, lemon juice, a clove of ground garlic and oregano. Add sliced ​​onion fried in butter to the broth, 2 fried tomatoes, 2 minced and fried garlic cloves, ½ diced paprika, 2 teaspoons of colored chili pepper and 2 cups of white wine. boil the broth with the potatoes and carrots cut into rodelas. 20 minutes before going to the table add the prey, so that they do not fall apart.

Ingredients

  • 1 onion (s) sliced
  • 1 1/2 potato (s) peeled, feathered
  • 1 carrot (s) cut into slices
  • pinch salt
  • pinch pepper
  • 1 cup (s) white wine
  • 1 conger eel weighing 4 kilos or more
  • ½ paprika
  • 3 tomatoes
  • 2 butter spoons
  • 2 tablespoons oil
  • 2 tablespoons of chili pepper
  • 4 tablespoons cream
  • 3 garlic cloves
  • 1 bay leaf
  • 1 bunch of parsley
  • juice of 1 lemon
  • 1 teaspoon oregano