Congrio is a predator fish with a serpentine body without scales. It lives in depths up to 3300 feet (1000 meters). It eats small fish, mollusks and crustaceans. It is found in warm seas – Mediterranean, Adriatic. In the Italian waters one can catch a congrio up to 8 feet (2.5 meters) long and weighting up to 200 lb (90 kg). There are many congrios near Sardinia coasts during the summer time. This fish has thick, white and very tasty meat. Congrio’s body has small bones inside, especially nearer to the tail. That’s why the tail and the head are usually cut off and used to make soups, giving the broth a sweetish rich taste. This fish is not fat and has a number of very healthy stuffs for man. We cooked congrio on a grill, previously marinated. The dish completed with young potatoes proved to be delightful.
Ingredients for Congrio with Young Potatoes
- 2.2-3.3 lb/ 1-1.5 kg congrio fish
- 1.1 lb/ 500 g small young potatoes
- salt to taste
Ingredients for Marinade
- 1/2 cup/ 100 ml dry white wine
- 1 onion
- 2 garlic cloves
- 1 teaspoon oregano
- some parsley stalks
- 1 lemon juice
- salt to taste
- Wash and gut the fish. Cut off the head and the tail – nearly 0.5-0.7 feet (15-20 cm). Cut the body into large pieces.
- Mix cut onion, garlic, parsley, oregano and salt in a big bowl. Mash and mix it all with the hands pretty thoroughly. Add the wine and the lemon juice.
- Put the fish pieces into this marinade for an hour or two.
- Wash potatoes well with a brush, without peeling or cutting.
- Then put the marinated fish pieces on a pre-heated grill, place potatoes around them.
- Fry for about 20-30 minutes, dressing it with the marinade from time to time.
- Put the fish with the potatoes and tomatoes on salad leaves. Serve hot.