The Congrio Margarita is an exquisite and very popular dish in Chile. This delicious conger eel with mussels and fish, cooked in a stew, is a true delight for the palate. Don’t miss trying it!
It has its roots in the culinary tradition of Chile, where conger eel is a highly valued fish.
This stew, popular in Chilean cuisine, combines the tenderness of conger eel with the richness of mussels, creating a flavorful and comforting dish.
Congrio Margarita
Ingredients
2 kilograms of Conger eel
½ kilogram of Mussels
5 Garlic cloves
4 Tomatoes
340 milliliters of White wine
1 liter of Fish broth
Flour
Oil
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : First, we add flour, salt, and pepper to the conger eel. In a pan, heat oil and add the conger eel fillets, then remove and set aside.
Step 2 : Next, chop garlic cloves and sauté them with the mussels for 5 minutes.
Step 3 : Then, chop the tomatoes and add them along with the garlic and mussels, cooking for another 2 minutes.
Step 4 : After that, pour in the fish broth and white wine into the garlic and mussel mixture, cooking for 1 minute.
Step 5 : The next step is to clean the mussel shells and add their sauté to the pot with the conger eel. Add parsley and serve.
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