Grongo in Umido | Sardinian-Style Conger Eel Tomato Stew | Mediterranean Joy

Ingredients

• 1000 g Conger eel or firm white fish (cleaned and cut into thick pieces)
• 1 batch Vinegar or lemon water for soaking
• 1 medium White onion
• 150 ml Dry white wine or Vernaccia
• 300 g Canned tomato pulp
• 3 tbsp Extra virgin olive oil
• 3 leaves Fresh basil
• 2 tbsp Fresh parsley
• 0.25 tsp Red pepper flakes
• 0.75 tsp Sea salt