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Conger Eel with Anchovy Sauce HT MC 60mins
Serves 4 Hot Fish Seafood Main Course Gluten Wheat Free Eggless
Ingredients 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
Instructions
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
More Fish Recipes | General Fish Prep & Cooking Times | Types of Fish
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