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Conger Eel with Anchovy Sauce    HT  MC    60mins



Serves  4      Hot  Fish  Seafood   Main Course  Gluten Wheat Free  Eggless




   1kg/2.2lb Conger Eel

   1.5L/50fl.oz.  Fresh Fish Stock

   2 tbsp Wine Vinegar

   6 Anchovy Fillets, rinsed well

   50g/2oz Capers, drained

   25g/1oz Butter





1. Wash the eel and cut into large pieces.


2. Place in a large saucepan together with the stock and vinegar, bring to the boil then reduce the heat, partially cover the pan and simmer for 40 minutes until tender.


3.  10 minutes before the end of the cooking time, roughly chop the capers and anchovy fillets.


4. Heat the butter in a frying pan, add the chopped caper and anchovies and cook over a medium heat for 3 minutes, tossing frequently.


5. To serve - drain the fish and transfer to a warmed serving platter. Pour the sauce over the fish and serve immediately.




More Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

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