The mystery of Congrio: an underwater inhabitant who prefers the caves
Among the deep and steep waters of the rocky coasts, the common congrio, an eel -looking fish and reserved character, moves in the gloom. Known in various regions such as Safio or Culebra, its almost hidden presence in the dark corners and underwater caves confers an aura of mystery that conquers those who dare to approach their habitat.
What does congrium so special in global cuisine?
This fish, which is in multiple markets in fresh, frozen or dry versions, is a wild card in the kitchen for its versatility. From rapid frying to aromatic stews, its firm and soft flesh allows a wide variety of preparations, adapting to all types of recipes, and conquering palates in different culinary cultures.
The nutritional load of the congrium: an ally for health
Beyond its attractiveness in the kitchen, the congrium provides nutritious benefits that are worth highlighting. It is a fish that provides moderate fats, approximately 3 grams per 100 grams of meat, being a healthy option within the semi-gray varieties. In addition, it offers high quality proteins, essential for the repair and growth of the body.
In their composition, vitamins of the B complex stand out – especially B1, B2 and B3 – that play a fundamental role in energy production and in the strength of the immune system. Let’s not forget minerals such as phosphorus and magnesium, present in quantities similar to other fish, contributing to bone and neurological health.
A simple and tasty dish: Congrio to beer
Would you like to try something different and full of flavors of the sea? We propose an easy and delicious recipe that combines the intensity of beer with the softness of the congrium: the classic congrio to beer. Ideal for a comforting meal or a special dinner with gourmet touch.
Essential ingredients for a maritime feast
– 330 cc of Pilsner type beer, which will provide bitter and refreshing notes.
– 12 medium or 24 small shrimp for an additional marine touch.
– 4 fresh and clean congrio fillets.
– 2 tablespoons of virgin olive oil.
– 2 mature tomatoes, peeled and cut into dice.
– 1 finely chopped garlic clove.
– 1 tablespoon of flour to thick.
– Fresh parsley chopped to decorate.
– ½ onion in fine cubes.
– Salt and pepper to taste.
Step by step: prepare this delight in a few minutes
First, season the congrio fillets with salt and pepper. In a median pot, sauté the onion and garlic with a splash of oil until they become transparent. Add the flour and remove well, as if it were an extra touch of magic in the kitchen.
Then, incorporate the tomatoes, let them soften a few minutes and pour the beer. Place the fillets carefully in the pot, ensuring that they are permeated from the mixture. Kitchen for about 10 to 12 minutes, turning the fillets carefully to prevent them from sticking or burning.
In another pan, saute the shrimp with a little oil, seasoning them previously. When they are at its point, it combines all the ingredients in the same pan, sprinkle fresh parsley and adjust the time a few more minutes for flavors to be based on perfect harmony.
It serves on a low plate, placing the congrium in the center, surrounded by the shrimp and, if you want, accompany it with cooked potatoes. A true work of marine art at your table!
Looking towards the future: how will the presence of congrium continue to evolve in our kitchens?
With a growing awareness about sustainability and responsible consumption, congrium fishing is at a turning point. Promoting respectful practices and guaranteeing its conservation will be key for this species to continue to be part of our emblematic recipes. In addition, innovation in forms of preparation and in the selection of flavors will make its presence in the markets boom, conquering new fans in every corner of the world.
