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Congre à la bretonne (Breton-style Conger Eel)
Congre à la bretonne (Breton-style Conger Eel) is a traditional French recipe (from Brittany) for a classic stew of conger eel and potatoes in a butter and muscadet base. The full recipe is presented here and I hope you enjoy this classic French version of: Breton-style Conger Eel (Congre à la bretonne).
prep time
30 minutes
cook time
45 minutes
Total Time:
75 minutes
Serves:
6
Rating: 
Tags : French RecipesBreton Recipes
The conger eel is a fish that is renowned in Brittany for its fine flesh, particularly those pieces just beneath the head that typically possess the fewest bones.
Ingredients:
1.5kg conger eel steaks
1.5kg Potatoes, peeled
4 Onions, peeled and cut into thick rings
1 glass Muscadet
100g lightly-salted butter
1 tbsp Sage leaves
Salt and freshly-ground black pepper, to taste
Method:
Pre-heat your oven to 180°C (Gas Mark 6). Bring a pan of salted water to a boil.
Wash the conger eel and pat dry with kitchen paper. Arrange in a baking dish.
Add the potatoes to the pan of salted water and blanch for 2 minutes. Drain in a colander then cut into slices before arranging these around the fish.
Season with salt and black pepper then sprinkle over the sage leaves.
Dice 3/4 of the butter and sprinkle over everything then pour over the muscadet.
Transfer to your pre-heated oven and bake for 30-40 minutes, basting the fish frequently with the pan juices.
In the meantime, melt the remaining butter in a pan and use to gently fry the onions over low heat. Continue cooking until they are lightly caramelized.
When the fish and potatoes are cooked, remove from the oven and spoon over the onions.
Serve hot.
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