Gordon Ramsay Fishes & Cooks Conger Eel | Gordon Ramsay

Catch conger eels using rods.

Load the hook with bait and cast into the water.

Wait for a tug on the line, indicating a fish is on.

Reel in the conger eel, noting that they are strong and difficult to catch.

Once caught, quickly and humanely kill the conger by severing its spinal cord.

Season the conger eel with olive oil, black pepper, salt, and saffron oil, placing it skin side down in a hot pan.

In the same pan, add olive oil and sauté fennel, carrots, celery, and crushed garlic.

Add a handful of shallots and cayenne pepper to the vegetables and stir.

Deglaze the pan with a splash of white wine, then add fish stock, potatoes, fresh tomatoes, basil, and parsley.

Cook the mixture for 20 minutes, then blend until smooth.

Equipment Needed

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Allergens