Name: Conger Eel Chilean Style
Yield: Serves 6
Cuisine: Chilean
Ingredients: 10 g (½ oz) lard; 4 tomatoes, skinned and thinly sliced; 250 g (9 oz) peas or butter beans (if you’re using fresh peas or butter beans, they need to be boiled first but you can use frozen peas or indeed tinned butter beans); 10 g (½ oz) butter; salt and pepper; 2 ears of sweetcorn, kernels removed (of course you can use tinned or frozen); 3 tablespoons olive or vegetable oil; 2 medium onions, chopped; ½ teaspoon ground cumin; 2 garlic cloves, chopped; 4 medium potatoes, thinly sliced; 1 kg (2¼ lb) conger eel, cut into serving collops; ½ teaspoon dried marjoram

Preparation info

Serves
6

Difficulty
Easy

Appears in

Potty!

By Clarissa Dickson Wright

Published 2010

About

Conger eel is a most delicious fish and even if you turn up your nose at freshwater eels, you should give conger eel a try. One of Cornwall’s main exports in the Middle Ages was dried conger eel to France where it was eaten in huge quantities on days of abstinence. It’s not always easy to find conger eel in fishmongers - in fact, it’s not always easy to find fishmongers - but if you’re in an area where there is an African or a West Indian community, it should be fairly easy to find. It is t