Conger in cider with prawns (Congrio a la sidra con gambas)

4 slices of conger or eel

2 glasses of cider 
1 onion 
2 medium tomatoes 
100 gr. / 1 cup peeled shrimp or prawns
12 mussels 
1 green pepper 
2 cloves of garlic 
1+1/2 cup water 
1 bay leaf
extra virgin olive oil 
parsley
flour
salt 



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. 

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