Conger Stew

receita açoreana de caldeirada de congro


  • 1 kg of conger
  • Salt
  • Olive oil
  • 3 onions
  • 1 glass of white wine
  • Dona Pimentinha ground pepper pulp
  • 2 green peppers
  • 3 cloves of garlic
  • Parsley
  • 4 stems of tender garlic
  • 2 egg yolks
  • 1 tablespoon of lemon juice


  1. Cut the fish into eight pieces, after cleaning and seasoned with salt;
  2. Cover the bottom of a pan with oil and a layer of sliced onions;
  3. Arrange the slices in a single layer and add white wine, chilli, sliced peppers and ground garlic and parsley. Season with salt;
  4. Beat the egg yolks and lemon juice in a bowl and pour evenly into the pan. Cover and cook for 30 minutes;
  5. Serve on slices of toasted bread.