|200 g||pancetta bacon, finely diced|
|salt and pepper|
|2 tbsp||tomato puree|
|250 ml||fish stock|
|500 ml||single cream|
|600 g||conger eel, ready to cook|
|2 tbsp||lemon juice|
|1 tbsp||parsley, chopped|
Heat the oil and sauté the bacon.
Clean, halve, wash and drain, then slice the leek. Slice the mushrooms. Add the mushrooms and the leek to the bacon and sauté, while stirring, for 5 minutes. Season with salt and pepper. Add the tomato purée and the flour and cook stirring for a minute.
Pour in the fish stock and the single cream. Bring to the boil. Add the peas and simmer for 5 minutes.
Rinse the conger eel and remove the skin. Cut into 2-3cm pieces, season with salt and pepper and turn in lemon juice. Add the fish to the stew and cook for further 10 minutes.
Season to taste with salt and pepper, then sprinkle with parsley and serve with crispy white bread.
ca. 20 min
ca. 20 min
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