Conger Eel Stew

Preparation info

  • Serves

    3 to 4

    • Difficulty

      Easy

Appears in

Floyd on Britain & Ireland

By Keith Floyd

Published 1988

  • About

For this recipe a cut of conger eel from just behind the gut cavity is best, as this gives even, round ‘steaks’. The conger is studded with slivers of garlic and wrapped in caul fat, which gives the fish a wonderful smooth moistness. The problem, of course, is getting caul fat – you need a good butcher. If you can get hold of it, buy plenty: it freezes well and you can use it for lining pátés and as a casing for faggots. To make the caul manageable, put it in a bowl of warm water to which y

Ingredients

Method