Curried Conger!

[Kleftiwallah]

Tastes better than it sounds....Pre-made curry sauce from your Chinese wharehouse, skin chunks of Kevin the conger (her subriquet) chuck 'em in and simmer while the Gin cools....Cheers, Tony O-P.

[stonefish]

Sounds good enough to eat, bet you're some chef bloke from a posh restaurant.

[stonefish]

Dunno about the chinky tho. I prefer the indian curry

[paid4]

Tastes better than it sounds....Pre-made curry sauce from your Chinese wharehouse, skin chunks of Kevin the conger (her subriquet) chuck 'em in and simmer while the Gin cools....Cheers, Tony O-P.

Also very good in a Jambalaya type stew, I think the secret is long slow cooking;)

[stonefish]

I happen to have tried curried conga and I have to say that you have no taste buds as it tastes like ****.

[stonefish]

I happen to have tried curried conga and I have to say that you have no taste buds as it tastes like ****.

that happened to be the drunken wife talking ****e.

[octopus]

gotta say, i prefer my conger fried in garlic butter, served with new potatoes, peas, carrots, sweetcorn and parsly sauce.

[Devon_fisher]

i will try that with the one i catch tomorow nite lol
what do u mean optomistic lol

[Timberwolf]

try it simply coated with cajun spices and fried nice and slow, with a few chips

[th_walking_dude]

I heard you werent meant to eat congar, guess that was a load of rubbish

[mitchell31]

The last conger i caught got nailed to the shed and skinned then went straight into the garlic butter on a very low heat for about 30 minutes .Lovely.

[theoriginalconoflex]

mmmmmm sounds lovely

[AndyS]

I heard you werent meant to eat congar, guess that was a load of rubbish

Yep, whoever told you that was talking s****! Wasn't stonefish's wife after a few bevvies was it?:drunk:

[PuddleSplasher]

I heard you werent meant to eat congar, guess that was a load of rubbish

Try then comment

*pukes down the bog*

I dont like fish.....things:bangin:

[PuddleSplasher]

Yep, whoever told you that was talking s****! Wasn't stonefish's wife after a few bevvies was it?:drunk:

less of that please???:bangin:

[finnmaccool]

Young conger (up to 3kgs or so) is great & is a fish market staple here in Spain. It can be cut into steaks about 2" wide and you should
only use the upper part of fish because the lower part
is way too bony. Make the incision at the vent
(its arsehole, if you'll excuse the expression) and throw the rest in the bin.
The head can be used to make a fine stock for rice.

Here's a classic Spanish recipe for 'Congrio A La Marinera'.

4 cloves of garlic finely chopped
2 or 3 skinned and chopped tomatoes
1 large onion finely chopped (optional)
2 tablespoons of olive oil
1 tablespoon of chopped flat leaf parsley
salt & pepper to taste
1 glass of dry white wine

1. Add the olive oil to an 12" earthenware casserole dish.
2. Fry the garlic, tomato, onion and parsley for 10-15 minutes on a low heat.
3. Arrange the conger steaks (no need to skin it) on top of the tomato.
4. Pour the glass of wine over the fish and bring to the boil.
5. Transfer immediately to a hot oven (180º) and cook for 15 minutes.
6. Baste regularly.

Very nice with rice or boiled potatoes. Some people would only cook it for 10 minutes, but I like to give it a little longer.

Good luck!!