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Author: Richard

european conger eel

Catch It and Cook It – Conger Eel

The largest species of eel found in European waters, growing up to three meters in length the Conger is relatively common around British shores living amongst rocks and hiding inside shipwrecks. Rarely taken home for eating, congers usually go back when caught by fishermen.

caldeirada

Caldeirada de Enguias

Caldeirada de Enguias is a Portuguese and Galician fish stew consisting of a wide variety of fish and potatoes. Described as “a fish muddle that varies from town to town and depends on what the fishermen have managed to catch.”

jellied conger eel

Jellied Eels – Conger Style

An East End of London dish traditionally served in Pie and Mash shops like Manzes near Tower Bridge. This recipe substitutes the normally used silver eels for conger eel.

huachinango veracruzana

Huachinango a la Veracruzana

Huachinango a la Veracruzana (Veracruz-Style Red Snapper) is a classic fish dish from Veracruz, Mexico. This is a fantastic dish for sharing, wonderful aromas, gorgeous colours, remember as the French say “you eat with your eyes”. adanmedrano.com

chesnuts

Roasted Chestnuts

Roasted chestnuts are a long-standing festive tradition. So is burning your fingertips and blowing on them madly to cool them down enough to eat. Immortalised in ‘The Christmas Song’ by Nat King Cole, “Chestnuts roasting on an open fire …” they are part of Christmas tradition. Visiting Trafalgar Square in […]

seafood pasta

Seafood pasta (Portuguese style)

This traditional Portuguese dish of seafood pasta is an excellent choice for lunch or dinner.
In my seafood pasta, I particularly like the clams, very typical of Portuguese cooking

squid preparation

How to Prepare Squid

Rather than reinvent the wheel this video from Bart van Olphen explains how to prepare squid really clearly. YouTube leiths.com

conger eel and fillets

How to Fillet Conger Eel

1.  Cut through the skin around the back of the head with a small, sharp knife. 2.  Using fish pliers, pull away about 1 inch (2.5 cm) of skin from all the way around the head. 3.  Hang the eel up by the head, with a meat hook or a piece of string, […]