Conger Eel with Seafood Sauce
This recipe brings back memories of seaside dinners with family, where the aroma of fresh seafood filled the air. The combination of tender conger eel medallions and a rich, creamy seafood sauce is simply divine. It's a dish that feels luxurious yet is surprisingly simple to prepare. Perfect for a...
Ingredients
Main Ingredients
fresh conger eel medallions6
dry white wine1/2cup
Salt and pepper
onion, thinly sliced1
Butter, in small pieces
White Sauce
- butter1tbsp
flour1tbsp
milk1cup
mussels, cleaned, cooked, and shelled1kg
cooked shrimp tails or sea urchin1cup
Nutrition (per serving)
Calories
189.3kcal (9.46%)
Protein
20.4g (40.86%)
Carbs
8.0g (2.92%)
Sugars
2.6g (5.16%)
Healthy Fat
2.2g
Unhealthy Fat
3.6g
% Daily Value based on a 2000 calorie diet
How to make Conger Eel with Seafood Sauce
Prepare the Fish
- Step 1
Preheat the oven to a medium temperature.
- Step 2
In an oven-safe dish, place the conger eel medallions and pour the white wine over them.
- Step 3
Season with salt and pepper, then cover with the sliced onion and small pieces of butter.
- Step 4
Cook in the oven for 10-15 minutes until the fish is tender.
Make the Seafood Sauce
- Step 1
In a pot, melt the butter over medium heat.
- Step 2
Stir in the flour and cook for a minute, stirring constantly.
- Step 3
Gradually add the milk while stirring to create a smooth sauce.
- Step 4
Season the sauce with salt and pepper.
- Step 5
Add the mussels and shrimp (or sea urchin) to the sauce and let it simmer for a few minutes.
- Step 6
Add a bit of the fish's cooking juices to enhance the flavor.
Assemble and Serve
- Step 1
Remove the fish from the oven and drain any excess liquid.
- Step 2
Place the conger eel medallions on a serving dish.
- Step 3
Pour the seafood sauce over the fish and serve hot.
Nutrition (per serving)
Nutrition (per serving)
Calories
189.3kcal (9.46%)
Protein
20.4g (40.86%)
Carbs
8.0g (2.92%)
Sugars
2.6g (5.16%)
Healthy Fat
2.2g
Unhealthy Fat
3.6g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Use fresh seafood for the best flavor and texture.
If you prefer a thicker sauce, let it simmer a bit longer to reduce.
Serve with a side of crusty bread or steamed vegetables to complete the meal.
You can substitute sea urchin with additional shrimp if unavailable.
FAQS
Can I use frozen seafood instead of fresh?
Yes, you can use frozen seafood, but make sure to thaw it completely and drain any excess water before cooking.
What can I substitute for conger eel?
You can substitute conger eel with other firm white fish like cod, halibut, or monkfish.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce ahead of time and reheat it gently before serving. Add a splash of milk if it thickens too much.
What wine pairs well with this dish?
A dry white wine like Sauvignon Blanc or Chardonnay pairs beautifully with this seafood dish.
How do I clean and cook mussels?
Scrub the mussels under cold water and remove the beards. Discard any that are open and do not close when tapped. Steam them in a pot with a little water or wine until they open, then remove the meat.
Loading reviews...
Marnirni-apinthi Building, Lot Fourteen,
North Terrace, Adelaide, South Australia, 5000
Australia