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Wednesday, July 3, 2013

CONGRIO WITH 14TH CENTURY RECIPE FOR DRIED CONGER EEL



Conger Eel, Beesands, South...
Photo from:
 Jim Linwood
anguila del mar, L. Conger conger, ME congur,  Eng. conger eel. A large, edible salt-water eel, pale brown above and grayish-white below, some can grow to ten feet in length. It is found in the Atlantic and on the coasts of the Mediterranean. Although there were several methods for cooking it, a popular English recipe was Congur in Sawse boiled in a garlic and vinegar sauce with bread and seasoned with herbs and spices. Villena advises that first the skin should be removed from this salty, dry fish and then carved lengthwise making thick pieces, which are then sliced with a gañivete, small curved knife, into thin lengthwise strips. Ruíz points out that they were eaten dry or fresh. See gañivete.  [Corbera. 1998:74753; Curye. 1985:180; Fernández González. 1994:193; Ruíz/Brey. 1965:1118b:180; and Villena/Calero. 2002:23a:38a:39a]

HOW TO COOK DRIED CONGER EEL ADAPTED FROM SENT SOVÍ #CLXXXXIII QUI PARLA CON SA DEU APERRELLAR CONGER SECA. pp199-200
Sauce for Conger Eel
Photo by: Lord-Williams
For 4 persons

Ingredients

400 gr dried conger eel
salt to taste
5 small whole onions
8 garlic cloves
1 dl olive oil 0.42 c
20 gr toasted hazelnuts
6 shelled walnuts
1 dl “fine sauce” (mixed spices[1]):
57 gr ginger
12 gr cinnamon
9 gr white pepper
4 gr cloves
2.5 gr mace
3.5 gr nutmeg
12 gr saffron

Conger Eel with a "New" 600 Year Old Sauce
Photo by: Lord-Williams
Preparation

Slice the eel and soak it 5 hours. Wash it and cook it in salt water. Rinse two or three times. Place in a pressure cooker with the onions, garlic and oil. Heat until the water boils. Then cook for 8 minutes.

Separate the eel from the broth. Chop walnuts, hazelnuts, onions and garlic. Add the mixed spices and dilute it in the broth from the eel. Cook it until it thickens or if preferred prepare bread soppes with the broth.

Salt to taste and serve in soup bowl with the slices of eel.


[1] Based on Lladonosa, Medieval, formula for “fine sauce,” p 71. 

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