- 4 conger eels
- olive oil
- sweet red paprika
- chilli (to taste)
Fry the bread, the almonds and the garlic. Once fried, it is passed through the blender and a little salt is added.
The conger eel is cleaned and cut into pieces from the navel up.
In a pot add oil and fry the conger eel for about 7 minutes, add a teaspoon of sweet red paprika, add water to cover the fish and boil for about 10 minutes.
Next we add the sauce that we have previously beaten and let it boil until it thickens but there is a little broth left.
If you like it a little spicy, add a chilli pepper.