Conger Eel Bake

Preparation info
  • serves


    • Difficulty


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By Jeremy Round

Published 1988

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For all the trend toward fish cooked à point – just pink along the bone – and mi-cuit half-cooked – especially for steaks of best salmon and fillets of fine flat fish such as Dover sole, brill and turbot – nothing can beat a long slow braise for rich flavour and plush texture. This is admirably suited to the much neglected conger eel.

Mr Crispin, who runs a fish and greengrocery shop in Kingsbridge, Devon, recommends the regional, south-western way of