Chilean Conger Eel Ragout

A bean recipe for every taste:

1 kg conger eel, in portion pieces 3 tablespoons olive oil.

15 g butter 15 g lard 2 md onions, chopped 2 cloves garlic, crushed 4 tomatoes, peeled and cut into 4 medium potatoes, in slices 250 g peas, o. lima beans 6 parsley stems

* Alternatively: small-spotted catshark, monkfish or halibut.

Heat the oil in a frying pan. Season the conger eel with salt and pepper, fry in the oil until light brown, then remove from the frying pan.

Melt the butter and lard in a saucepan, add the garlic, onions, marjoram and cumin. Roast over low heat until onions are soft, then pour in tomatoes, potatoes and hominy. Stir and cook at low temperature for about 20 minutes until the potatoes are cooked, then season to taste.

At this stage, you can also add the cooked lima beans or peas to make the dish more substantial.

Put half of this vegetable mixture in an ovenproof cooking pot, place the fish on top and cover with the remaining vegetable mixture. Put the lid on and bake in a heated oven at 150 degrees for 40 min until the fish is cooked.

Garnish the dish with croutons and parsley and bring to the table on the spot.

The chef of the Hotel Crillon in Santiago, where this recipe comes from, says conger eel is the most popular fish in all of Chile. These sea monsters, which sometimes grow up to 2, 50m long, are great

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