Congrio al ajo arriero, a traditional recipe from Castilla la Vieja
Hungarian is a type of fish that we always find in the fishing shop and this gives us a lot of play in the preparation of traditional recipes, such as that of Congrio al ajoarriero
In fishmongers we find two parts of conger at different prices: closed (cheaper) and open (much more expensive). The closed part (tail) is used to prepare recipes for fish stocks and bottomsas there are a large number of thorns, and the second, with fewer spikes, is usually used to prepare stews and main dishes.
Ajoariero (also called ajada in Galicia) is a typical pasta from Aragon, Navarre, Cuenca, Castile and Leon and the Basque Country, made from potatoes, garlic, eggs and oil, all finely crushed in a mortar that is added to certain foods, especially fish. , one of the most famous is Bakalao Al Ajoariero.
Congrio al ajoarriero
On this occasion, we have prepared a recipe for Congrio al ajoarriero, a traditional dish made in Castile and Leon from the Middle Ages.
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Time to prepare
Season and prepare the eel slices with the peeled and whole potatoes in a saucepan of water.
Add the bay leaves, salt, onion (cut into quarters) and the olive oil thread to the casserole.
Simmer for half an hour.
Five minutes before half an hour of cooking, roast in a pan with half a cup of olive oil, clean and sliced garlic.
Remove the pan from the heat and add the red pepper and vinegar, stir and serve.
Take out and distribute the Hungarian and the potatoes (which we will cut into pieces in the same plate) and sprinkle on top with adjoiriero.
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