COOKING EVERY FISH IN THE WORLD 🐟 🌍 Episode 44 - European Conger Eel • BIN: Conger conger FR: Congre / anguille de mer GER: Meeraal IT: Grongo ESP: Congrio CRO-SRB: Ugor • Truth be told, all props and recognitions for this recipe go to @Ma’ayan | itsvegansis I was initially going to make a classic Catalan fish recipe „pescado con pasas y piñones“ (fish with raisins and pine nuts), when I stumbled across her unbelievably delicious recipe for stuffed onions and decided to literally copy & paste her recipe 😅. The result is the ultimate pescatarian comfort food dish! Happy conger eel sourced from Fin & Bone London , vegetables from @Andreas . The silent star of the show, my magnificent cast iron frying pan, has been lovingly crafted by @STAUB USA & @busterandpunch 🔥. • Ingredients (serves 4): 500g cleaned conger eel meat (or monkfish) 6 onions 500g tomato passata 4 garlic cloves 80ml brandy 300ml fish or vegetable stock 30g raisins 30g roasted pine nuts 150g paella rice Pinch of chili powder • Recipe: 1. Fillet the fish as shown in this reel. 2. Poach the fish for 5 minutes, chill, pick all the pin bones and crumble the flesh. 3. Cut and blanch the onions as shown in the video. Peel the first 3-4 layers and chop up the rest. Sweat down the chopped onions, add garlic and tomato. Cook gently until you get a „Sofrito“. Deglaze with brandy. 4. Combine the sofrito, poached fish, pine nuts, raisins, rice and chilli powder and mix well. Stuff the onion layers, arrange in a deep dish, cover with hot stock and backe with a cartouche at 180C for 30 minutes. Remove cartouche and finish cooking until golden, approximately another 30 minutes. Enjoy! • #comfortfood #homecooked #pescatarian #conger #fishrecipe #familydinner - @andrejcooksfish