![Conger Bread with a Twist](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/conger-bread-with-a-twist--e981aaac-66c1-4190-92d3-c3635b1f32f3.png)
Recipe
Conger Bread with a Twist
Savory Seafood Delight: Conger Bread with a Flavorful Twist
4.4 out of 5
Indulge in the rich flavors of American cuisine with this unique twist on Conger Bread. This recipe combines the traditional elements of Conger Bread with a burst of savory flavors, creating a delightful dish that will transport you to the heart of American culinary traditions.
Metadata
Preparation time
20 minutes
Cooking time
45-50 minutes
Total time
65-70 minutes
Yields
4 servings
Preparation difficulty
Medium
Suitable for
Pescatarian, Dairy-free (if omitting Parmesan cheese), Nut-free, Low sugar, High protein
Allergens
Fish (conger eel), Dairy (Parmesan cheese), Wheat (flour)
Not suitable for
Vegetarian, Vegan, Gluten-free, Egg-free, Low-carb
Ingredients
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2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
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1 teaspoon (5g) baking powder 1 teaspoon (5g) baking powder
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1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
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1/4 teaspoon (1.25g) black pepper 1/4 teaspoon (1.25g) black pepper
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1/4 teaspoon (1.25g) paprika 1/4 teaspoon (1.25g) paprika
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1/4 teaspoon (1.25g) dried thyme 1/4 teaspoon (1.25g) dried thyme
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1/4 teaspoon (1.25g) dried oregano 1/4 teaspoon (1.25g) dried oregano
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1/4 teaspoon (1.25g) dried basil 1/4 teaspoon (1.25g) dried basil
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1/4 teaspoon (1.25g) dried rosemary 1/4 teaspoon (1.25g) dried rosemary
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1/4 teaspoon (1.25g) dried parsley 1/4 teaspoon (1.25g) dried parsley
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2 cloves garlic, minced 2 cloves garlic, minced
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Zest of 1 lemon Zest of 1 lemon
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1 cup (240ml) milk 1 cup (240ml) milk
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2 eggs 2 eggs
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1 cup (150g) cooked conger eel, flaked 1 cup (150g) cooked conger eel, flaked
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1/2 cup (60g) chopped onions 1/2 cup (60g) chopped onions
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1/4 cup (30g) grated Parmesan cheese 1/4 cup (30g) grated Parmesan cheese
Nutrition
- Calories: 280 kcal / 1170 KJ
- Fat: 7g (Saturated Fat: 3g)
- Carbohydrates: 38g (Sugar: 3g)
- Protein: 16g
- Fiber: 2g
- Salt: 0.9g
Preparation
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1.Preheat the oven to 180°C (350°F) and grease a loaf pan.
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2.In a large mixing bowl, combine the flour, baking powder, salt, black pepper, paprika, dried thyme, dried oregano, dried basil, dried rosemary, dried parsley, minced garlic, and lemon zest.
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3.In a separate bowl, whisk together the milk and eggs.
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4.Gradually pour the milk and egg mixture into the dry ingredients, stirring until well combined.
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5.Fold in the flaked conger eel, chopped onions, and grated Parmesan cheese.
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6.Pour the batter into the greased loaf pan and smooth the top.
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7.Bake for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
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8.Remove from the oven and let it cool for a few minutes before slicing and serving.
Treat your ingredients with care...
- Conger eel — Ensure that the conger eel is cooked thoroughly before flaking it for the bread. Remove any bones or skin before incorporating it into the batter.
- Lemon zest — Use a microplane or fine grater to zest the lemon, being careful to only scrape the outer yellow layer of the peel. Avoid grating the bitter white pith.
Tips & Tricks
- For an extra burst of flavor, add a pinch of cayenne pepper to the batter.
- Serve the Conger Bread with a side of tartar sauce or aioli for dipping.
- If conger eel is not available, you can substitute it with another firm white fish such as cod or haddock.
- Experiment with different herbs and spices to customize the flavor profile of the bread.
- Toast leftover slices of Conger Bread and use them as a base for seafood bruschetta.
Serving advice
Serve the Conger Bread warm, either as an appetizer or as a main course accompanied by a fresh salad. It pairs well with a crisp white wine or a light beer.
Presentation advice
To enhance the presentation, sprinkle some fresh herbs, such as parsley or chives, on top of the sliced Conger Bread. Serve it on a wooden cutting board or a rustic platter for a charming touch.
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