Ingredients

2 kg conger Eels head and skin off, cut into boneless fillets 1 tablespoon Olive Oil Sea Salt & freshly ground black pepper Saffron 1 bulb Fennel trimmed and finely sliced 1 carrot chopped 2 sticks Celery sliced 1 shallot finely chopped 2 Cloves Garlic crushed 2 star anise 2 teaspoons Cayenne pepper 250 ml white wine plus extra 2 L fish stock 2 Potatoes peeled and finely diced already blanched 3 beef Tomatoes deseeded and chopped 1 tablespoon Basil chopped 1 tablespoon Flat-leaf parsley chopped

Description

Take The Conger Eel Fillets And Season With Olive Oil, Black Pepper And Saffron. Place In A Frying Pan Over A Moderate Heat Adding More Olive Oil To The Pan And Fry The Conger Eel In A Little Olive Oil For 2 -3 Minutes On Each Side. In Another Pan Heat So

View Full Recipe