1 lt (4 cups) fish broth (the fish broth may be prepared using the head of the conger eel, onion and aromatic herbs)
Step 1 – Wash the clams and mussels and refrigerate.
Step 2 – Season the conger eel and salmon fillets with salt and refrigerate.
Step 3 – Sauté the onion and garlic in oil in a separate pan. Season with salt, oregano and paprika. Sweat for 3 minutes over low heat. Add tomato and cook for a few minutes. Reduce the heat with white wine. Cook until reduced by half, then remove from heat and set aside.
Step 4 – Place the onion and tomato mixture in clay bowls. Place the conger eel and salmon fillets on top of the mixture. Place the clams, mussels, piure, shrimp and prawns around the bowl. Add the fish broth until the bowl is full and return to heat. Cook for 10 minutes or until the fish is cooked.
Step 5 – Serve hot and garnish with fresh cilantro leaves.