Conger eel is much better to eat than most people think, especially if it is cooked in a savoury manner. Take two pounds of conger eel, clean the fish well and divide it in five or six pieces. Put in a saucepan a glass of olive oil and cook in it two onions cut in small pieces, one head of garlic chopped very fine, and two sweet red peppers cut in slices (when fresh ones are not available, tinned ones will do quite well). When this has cooked for five minutes, add a glass of good tomato purée, half a bottle of dry white wine, the same quantity of water, a bouquet to which you add a head of celery, salt and pepper coarsely broken. Bring to the boil and let it boil for a few minutes, then add the pieces of fish and cook for about three-quarters of an hour. This dish, which you serve in a timbale (removing the bouquet), is really another kind of fish soup, this time a Chilian one.