Congro Ensopado à Moda de Bragança

• conger eel, centre cut, 650–700 g (1½ lb), sliced
• olive oil, 100

Heat the oil in a pan and add the onion, pepper and bay leaf. When the onion is golden, add the fish, salt to taste, the vinegar and ¾–1 cup water. Cook for 10 to 15 minutes, until the fish is done. Reserve the broth.

Place the slices of bread, cut to match the slices of fish, on a serving dish