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Friday, January 4, 2013

CHORRO WITH 15T C RECIPE FOR CONGER EL AND SOPES


A Splash of Olive Oil
Photo by: Lord-Williams

OCast rayo, Eng jet, spurt, gush, splash, drizzle. [Nola. 1989: lxvii-3; Nola/Iranzo.1982:171; and Nola/Pérez.1994:208]

DRIED OR CURED CONGER EEL ADAPTED FROM
NOLA’S lxvii-3 CONGRIO SECO O CECIAL

Ingredients

1 conger eel
a splash of virgin olive oil
1 ground pork liver
Straining the Mixture through a Cloth
Photo by: Lord-Williams
1 chopped onion
2 garlic cloves
1 ½  tbsp ground almonds
1 tbsp ground hazelnuts
1 ½  tbsp ground walnuts
1 slice of toasted bread soaked in conger broth
1 tbsp parsley
1 ½ tsp freshly grated ginger
1 tsp oregano
1 tsp white pepper

Preparation

Cut the eel into pieces as large as a hand. Clean it 2 or 3 times with hot water. Tie each part with a thread and soak overnight in clean cold water to be used to boil it the next day.

Conger Eel with Sopes
Photo by: Lord-Williams
The following morning cook it in a clean pot with the water in which it soaked. Add a splash of olive oil, chopped onion, ground liver, parsley and garlic cloves with the inner skin in tact. When cooked strain the solids from the liquids. Put the eel to one side. 

Grind toasted almonds, hazelnuts and walnuts in a mortar with bread soaked in broth from the eel: add a piece of the eel, the onion, liver, parsley and garlic. Mash all together and blend this into the broth. Strain this through a cloth into a pot. Add spices.

Heat this with the rest of the eel over low heat, stirring constantly in one direction non-stop.  Put the eel on a platter and serve separately; or serve the eel with the broth poured over it. Nola, however, prefers serving the eel separately. 


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