Conger Eel with Cider

Our Conger eel with cider is a tweaked version of one we found at

Cider makes a great base for cooking conger eel with that combination of sweetness and acidity.

For best results get the freshest eel steaks you can find, the fresher the better. I am lucky enough to fish regularly and catch my own.

Your local fishmonger will be able to supply them.

conger eel steaks on fish counter
Brighton fish mongers

For the apples in the recipe choose a variety like Braeburn, Pink Lady or Royal Gala

Conger Eel with Cider

Eel steaks poached in a cider based stock
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Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Main Course
Cuisine French
Servings 4
Calories 134 kcal


  • 4 Conger eel steaks
  • 2 tbsp Olive oil
  • 1 Onion chopped
  • 4 tbsp Plain Flour for coating
  • 330 ml Dry cider approx
  • 1 tsp Sea salt
  • 1 tsp Freshly ground black pepper
  • 3 sprigs Thyme
  • 50 g Parsley coarsely chopped
  • 2 Bay Leaves
  • 2 Eating apples sliced


  • Heat oven to 200°C/Fan 180°C/Gas 6. Heat the oil in a frying pan and cook the onion until soft.
  • Dip the eel steaks in the flour and add to the pan, browning quickly on each side. Remove the eel steaks and set them aside.
  • Place the apple slices and softened chopped onion into an ovenproof dish just large enough to hold the eel steaks.
  • Put the bay leaves, thyme and chopped parsley on top of the apples and onion. Place the eel steaks on top.
  • Pour over sufficient cider to come halfway up the side of the steaks. Season with salt and pepper.
  • Bake in the centre of the oven for 15-20 minutes, basting halfway through.
  • Serve with fresh crusty bread.


Calories: 134kcalCarbohydrates: 25gProtein: 2gFat: 1gSaturated Fat: 1gFiber: 4gSugar: 13g
Tried this recipe?Let us know how it was!
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