1 bay leaf
Season the conger or eel slices and roll in flour. Saute in olive oil (5 – 7 tablespoons) in a casserole and set aside.
In the same casserole add 2 tablespoons oil. Cut onion into strips and fry slowly. After 5 minutes add the green pepper cutted into thin rings and the chopped garlic.
Boild the mussels with a bay leaf and 1 and 1/2 glass of water.
Meanwhile grate tomatoes, and when poached, add the tomatoes along with the water from the mussels and cook slowly for 5 minutes. Season if need it.
After 5 minutes, add the slices of eel and the cider. Allow to cook about 7 minutes. Then add the prawns and mussels and leave cooking another 3 minutes.
Use chopped parsley for garnish.
Tips_ Traditionaly you can add boiled egg and sparagus on top also.