Conger Eel in Red Wine

Recipes of Fish and Seafoods

French Cooking

Ingredients serves 6

  • 2 tablespoons oil
  • 6 medallions of golden conger eel
  • 3 green onions, finely chopped
  • 1 tomato, peeled, seeded, and finely chopped
  • 1 teaspoon dried thyme
  • Salt and pepper
  • ¼ cup brandy
  • ? cup self-rising flour
  • 6 cups red wine
  • Mushrooms sautéed in butter and caramelized onions to accompany
  • Fried bacon and parsley, finely chopped


1 Heat the oil in a saucepan over medium heat. Add the fish and cook until golden on all sides. Add the green onions, tomato, and thyme; season with salt and pepper and continue cooking for 10 minutes. Add the brandy, light it with a match and gently move the pan until the flame resides.

2 Dust with flour and cook a few minutes longer. Add the wine and stir. When it reaches a boil, cover the pan, reduce the heat, and simmer 10-15 minutes. Uncover and cook another 10 minutes or until the sauce thickens.

3 Serve with sautéed mushrooms and caramelized onions. Sprinkle with bacon and parsley.

Wine Pairing

Advice of Wine to combine

Suggest from Sommelier

In an ideal world, the same wine should be used for cooking and drinking. This dish generally requires a not-very-tannic young and fruity red wine. We could try three unwooded varieties: Pinot Noir, Merlot, and Carménére.

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