Ingredients to make Conger eel with saffron:
- 1/2 kg. conger eel
- fish brother or water
- salted
- 1 green pepper
- 1 glass of txacoli or white wine
- 2 garlic
- olive oil
- a few strands of saffron
- 1 spring onion
- 1 tomato
- chopped parsley
- flower
- olive oil
How to make Conger eel with saffron:
- In a casserole with olive oil, sauté the sliced garlic and the chopped pepper.
- Season and add, sautéing, a tablespoon of flour.
- Also add the very finely chopped spring onion and the diced tomato.
- Slice the conger eel, season it, pass it through flour and place it on the poached vegetables.
- Sprinkle it with saffron and moisten with the txacolí or white wine and with the fish broth or water.
- Let it cook for 4 or 5 minutes on each side, sprinkle with chopped parsley and serve.