Cooking Times

60 min
Prep Time
45 min
Cook Time
105 min
Total Time

Ingredients (15 items)

1.00 kg Fresh conger eel
cleaned, head and bones reserved for stock, flesh cut into 2-inch pieces
2.00 medium Yukon Gold potatoes
peeled and cut into 1-inch cubes
2.00 medium Carrots
peeled and cut into 1/4-inch rounds
1.00 large Yellow onion
finely diced
4.00 cloves Garlic
minced
1.00 cup Dry white wine
Sauvignon Blanc preferred
1.00 bunch Fresh cilantro
stems and leaves separated, stems for stock, leaves chopped for garnish
2.00 tbsp Olive oil
extra virgin
2.00 Bay leaves
dried
1.00 tsp Whole black peppercorns
for stock
2.00 tsp Salt
fine sea salt, divided
0.50 tsp Black pepper
freshly ground
0.50 tsp Merquén
Chilean smoked chili pepper, optional
1.00 loaf Crusty bread
for serving
1.00 lemon Lemon wedges
for serving

Instructions (17 steps)

1
In a large pot, combine eel head, bones, cilantro stems, bay leaves, and peppercorns
2
Add 8 cups cold water and bring to a simmer
3
Reduce heat and simmer stock gently
30 minutes
4
Strain stock and discard solids, keep stock hot
5
Heat olive oil in a large pot over medium heat
6
Add onions and 1/2 tsp salt, cook until softened
8 minutes
7
Add garlic and cook until fragrant
2 minutes
8
Add carrots and cook until slightly softened
5 minutes
9
Add white wine and simmer until reduced by half
5 minutes
10
Add hot fish stock and potatoes
11
Bring to a simmer and cook until potatoes are almost tender
15 minutes
12
Add eel pieces and remaining salt
13
Simmer gently until eel is just cooked through
10 minutes
14
Season with black pepper and merquén if using
15
Let rest off heat for flavors to meld
5 minutes
16
Serve hot in bowls, garnished with chopped cilantro leaves
17
Serve with crusty bread and lemon wedges on the side