A poele of conger eel


by: Allicia

"Conger" or "conger eel" is a vernacular term used for a number of different species of fish, mostly eels of the family Congridae, and especially the genus Conger.


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serves: 4

6 cloves garlic

1 piece (2 1/2-lb/1.25-kg) of skinned conger eel (cut from just behind the gut cavity)

4 oz (100 g) caul fat or 4 slices of bacon

1/4 cup (50 g) butter

1 carrot

1 large celery stalk

1 cup (100 g) pearl onions (peeled)

Salt and freshly ground black pepper

Nutrition Facts
A poele of conger eel

Servings Per Recipe: 4

Amount per Serving

Calories: 711

  • Total Fat: 47.5 g
  •     Saturated Fat: 10.3 g
  •     Trans Fat: 0.1 g
  • Cholesterol: 400.5 mg
  • Sodium: 622.1 mg
  • Total Carbs: 7.6 g
  •     Dietary Fiber: 1.9 g
  •     Sugars: 2.1 g
  • Protein: 61.5 g

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1.  Preheat the oven to 450°F (230°C). Thinly slice 2 of the garlic cloves. Make small, deep incisions all over the piece of conger eel and insert a slice of garlic into each. Then wrap it in the caul fat or bacon and tie in place with some fine string.

2.  Cut the carrots and celery into 1 1/2-inch (4-cm) pieces, then cut each piece lengthwise into 1/2-inch (1-cm) batons.

3.  Melt the butter in a heavy casserole large enough to take the piece of eel. Add the carrots, celery, onions, and the remaining whole garlic cloves, cover, and cook gently for 5 minutes.

4.  Add the eel and turn it once or twice until it is well coated in butter. Season with salt and pepper. Cover once more, transfer to the oven, and cook for 20 minutes, basting twice with the butter while it cooks.

5.  Uncover the casserole, baste once more with the butter, and cook for 10 more minutes.

6.  Lift the eel onto a warmed serving plate and spoon the vegetables and juices around it. Carve lengthwise into long slices to serve.

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