In a casserole with olive oil, poach the garlic in sheets and the chopped pepper.
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| Ingredients to congrio to saffron: |
| 1/2 kg. from congrio fish broth or water salt 1 green pepper 1 glass of txacolà or white wine 2 garlic olive oil some strands of saffron 1 onion 1 tomato perejil chopped flour olive oil |
Ingredients to congrio to saffron:
2. Season and add, sauté, a tablespoon of flour.
3. Also add the very fine chopped scallion and the tomato cut into dice.
4. Slide the congrium, season it, pass it through flour and place it on the poached vegetables.
5. Sprinkle it with saffron and wet with the txacolà or white wine and with the fish or water broth.
6. Let it be done for 4 or 5 minutes on each side, sprinkle with chopped parsley and serve.
