Patatas con congrio - Aquí la Tierra | RTVE Cocina

conger eel

🥗Healthier: cod

💰Cheaper: hake

Cod and hake are more accessible and still provide a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and has a neutral flavor.

Clean and cut the conger eel into pieces.

Peel and dice the potatoes into cubes.

Chop the onion and garlic finely.

Heat olive oil in a large pot over medium heat until shimmering.

Add the onion and garlic, sauté until translucent, about 3-4 minutes.

Stir in the diced tomatoes and cook for another 5 minutes until softened.

Add the paprika, bay leaves, salt, and black pepper, stirring to combine.

Pour in the white wine and let it simmer for 2-3 minutes to reduce.

Add the potatoes and enough water to cover them, bring to a boil.

Reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are tender.

Add the conger eel pieces to the pot, stirring gently.

Cover and cook for another 10-15 minutes until the fish is cooked through.

Sprinkle with chopped parsley before serving.

Serve with lemon wedges on the side.

Cooking Techniques

Spice Level:

Allergens