Conger eel in green sauce recipe

Conger eel in green sauce is a rich dish that is prepared with a thick sauce made from parsley, flour and, in some cases, peas. This dish can also be accompanied with clams or even some good prawns. Conger eel is a firm fish that is very tasty and rich in vitamins A and D, ideal for making it in sauces or cooked. It is important to know that the part of the fish that contains less bones and more meat is used. If you don’t like to waste anything, you can use the tail and head to make a conger eel broth that is delicious and very easy to prepare.

Are you interested in knowing how to make conger eel in green sauce? Well, we show you step by step so that you can taste this delicious dish.

Ingredients to make Conger eel in green sauce:

• 2 pieces of conger eel
• 1 glass of white wine
• 1 sprig of parsley
• 1 onion
• 1 clove garlic
• 1 cup olive oil
• 1 cup of wheat flour (140 grams)

How to make Conger eel in green sauce:

1. Wash well the pieces of conger and salt and pepper. Wash the onion well and cut it into julienne strips. If you want to make the conger eel in green sauce with clams, you can steam the clams before hand and save the cooking broth.
2. Flour the conger pieces. For this, you can use as much or as little flour as you like, but before adding it to the pan you will need to shake off the excess.
3. Brown the conger eel pieces in a pan with the hot oil. Cook over high heat on both sides, for about 3-4 minutes in total or until well browned. Then, reserve the fish on a plate with absorbent paper to remove excess oil. You can also cook the conger in the oven or on the grill to reduce the number of calories.
4. In the same oil, sauté the sliced ​​onion and stir to loosen the strips. You can add other ingredients to enhance the flavor of conger eel in green sauce, such as leeks
5. While the onion softens, wash the sprigs of parsley and cut them medium; if you prefer it to be less noticeable, cut them smaller. Cut the garlic into small cubes.
6. Add the parsley to the pan and fry it for about 3-4 minutes with the onion, stirring constantly.
7. Add the flour so that it integrates with the onion juices and stir very well so that lumps do not form.
8. Trick: We recommend you sift the flour when adding it to avoid lumps. You can use wheat flour or cornstarch.
9. Pour the wine little by little while you continue mixing to make a kind of not very thick cream. Season the green sauce with salt and pepper to taste. If you decided to add clams, add cooking broth to taste when the alcohol in the wine has reduced. To make the sauce thicker, you will have to add a little more flour.
10. Tip: To make conger eel in green sauce with peas, you must cook the peas beforehand, put them under cold water, drain them and now add them to the pan.
11. Add the pieces of conger eel, spread the sauce on top and leave the preparation for a few more minutes over low heat so that the flavors mix. And if you opted to add clams, add them now.
12. Tip: If you prefer a more uniform green sauce, you can process it before adding the conger eel slices and with a little more white wine it will be a little more liquid.
13. It’s ready to serve with your favorite accompaniment! The recipe for conger eel in green sauce is not very complicated, although it is somewhat laborious because it contains several steps. It is perfect for dinner and to get the little ones to eat fish for its exquisite flavor. The alcohol in the wine is reduced, but if this worries you because the dish will be eaten by children, you can substitute this ingredient for a little water