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2kg conger eel (head and skin off, cut into boneless fillets)
1 tbsp olive oil
Sea salt and freshly ground black pepper
Pinch of saffron
1 fennel bulb, trimmed and finely sliced
1 carrot, chopped
2 celery sticks, sliced
1 shallot, finely chopped
2 cloves garlic, crushed
2 star anise
2 tsp cayenne pepper
250ml white wine, plus extra
2 litres fish stock
2 potatoes peeled and finely diced already blanched
3 beef tomatoes, deseeded and chopped
1 tbsp basil, chopped
1 tbsp flat leaf parsley, chopped


Method
Take the conger eel fillets and season with olive oil, black pepper and saffron. Place in a frying pan over a moderate heat adding more olive oil to the pan and fry the conger eel in a little olive oil for 2 -3 minutes on each side.

In another pan heat some olive oil and add the fennel, carrots, celery, shallots, garlic, star anise and cayenne pepper. Cook stirring over a medium heat for a few minutes. Next pour in the white wine and leave to reduce. Remove the fish from the frying pan and add to the soup.

Now add the fish stock, potatoes, fresh tomato, basil and parsley and cook out for 20 minutes. Finally transferring in batches into a blender blitz until smooth and strain back into the pan through a sieve to get rid of any unwanted bones.

Simmer for approximately 8 minutes and check for seasoning. Remove from the poaching liquid and divide amongst the four soup bowls. Serve immediately.
 

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Atomic Blonde and Midjit Idjit
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16,469 Posts
Gordon's encouraging everyone to eat conger. That'll keep the Dud busy :)


Actually, there's a thought - Gordon's telling us all to eat it but is it sustainable? Will there be any left for us fish huggers to look for in a few year's time?
 

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beware of limitations
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3,443 Posts
Gordon's encouraging everyone to eat conger. That'll keep the Dud busy :)


Actually, there's a thought - Gordon's telling us all to eat it but is it sustainable? Will there be any left for us fish huggers to look for in a few year's time?
It'll all be alright, they taste of nothing and have the texture of a Michelin Cross Ply, possibly 185's, but more likely 205's. No wonder he had to stick the stuff in a blender. Bloody awful. Unless the nation develops a taste for conger pate they're safe.

Honestly, it's ghastly.
 
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