La morena (The moray eel) volver

The moray eel is a fish that, due to its elongated shape, together with the conger eel and the eel, belongs to the group of anguiloformes.

It has a great nutritional value in Omega-3 fatty acids and B vitamins. The Romans considered it a great delicacy and served it at their lavish banquets.

Its flesh is white and gelatinous, although due to its large number of thorns, many people believe that it only serves to make fish broths. However, you can make delicious dishes such as: fried brunette, marinated, with honeyed rice or stews  . Another way to consume it is in "All i Pebre"

RECIPE  "ALL I PEBRE DE MORENA"

    1. 1 kg of moray eel
    2. 2 dcl of oil
    3. 50 grams of onion
    4. 50 grams of flour
    5. 1 chili pepper
    6. Paprika
    7. 10 almonds
    8. 4 cloves of garlic
    9. Parsley
    10. Salt
    11. ½ liter of water

Clean the moray eelbrunette well, make a cut around the tail and skin. Chop and remove.

In a saucepan put the oil and when hot, add the crushed garlic, chopped onion along with the flour and paprika, stirring at the same time. Add water and when it begins to boil add chopped moray, chilli to taste and leave cooking for about 15 minutes.

Alternatively fry the almonds and slice bread and mash in a mortar along with parsley. Add to stew 5 minutes before cooking.


This dish can also be made with chopped potatoes that would be added at the same time as the fish. It is optional.

This recipe for "All i Pebre" can also be prepared with other kinds of fish, such as conger eel, eel, "mújol", anglerfish and sea bass.