European Conger Eel

Directions

1. 1

   Fillet the fish as shown in this reel.

2. 2

   Poach the fish for 5 minutes, chill, pick all the pin bones and crumble the flesh.

3. 3

   Cut and blanch the onions as shown in the video. Peel the first 3-4 layers and chop up the rest. Sweat down the chopped onions, add garlic and tomato. Cook gently until you get a "Sofrito". Deglaze with brandy.

4. 4

   Combine the sofrito, poached fish, pine nuts, raisins, rice and chilli powder and mix well. Stuff the onion layers, arrange in a deep dish, cover with hot stock and backe with a cartouche at 180C for 30 minutes. Remove cartouche and finish cooking until golden, approximately another 30 minutes.