Conger Bread with a Twist

Ingredients

• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon (5g) baking powder 1 teaspoon (5g) baking powder
• 1/2 teaspoon (2.5g) salt 1/2 teaspoon (2.5g) salt
• 1/4 teaspoon (1.25g) black pepper 1/4 teaspoon (1.25g) black pepper
• 1/4 teaspoon (1.25g) paprika 1/4 teaspoon (1.25g) paprika
• 1/4 teaspoon (1.25g) dried thyme 1/4 teaspoon (1.25g) dried thyme
• 1/4 teaspoon (1.25g) dried oregano 1/4 teaspoon (1.25g) dried oregano
• 1/4 teaspoon (1.25g) dried basil 1/4 teaspoon (1.25g) dried basil
• 1/4 teaspoon (1.25g) dried rosemary 1/4 teaspoon (1.25g) dried rosemary
• 1/4 teaspoon (1.25g) dried parsley 1/4 teaspoon (1.25g) dried parsley
• 2 cloves garlic, minced 2 cloves garlic, minced
• Zest of 1 lemon Zest of 1 lemon
• 1 cup (240ml) milk 1 cup (240ml) milk
• 2 eggs 2 eggs
• 1 cup (150g) cooked conger eel, flaked 1 cup (150g) cooked conger eel, flaked
• 1/2 cup (60g) chopped onions 1/2 cup (60g) chopped onions
• 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

1. 1.
   Preheat the oven to 180°C (350°F) and grease a loaf pan.
2. 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.
3. 3.
   In a separate bowl, whisk together the milk and eggs.
4. 4.
   Gradually pour the milk and egg mixture into the dry ingredients, stirring until well combined.
5. 5.
   Fold in the flaked conger eel, chopped onions, and grated Parmesan cheese.
6. 6.
   Pour the batter into the greased loaf pan and smooth the top.
7. 7.
   Bake for 45-50 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
8. 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.