Conger is a sea eel with very fine white flesh. It can be baked in the oven very simply with butter, a lot of lemon, and a little salt. In Chile the conger is eaten in soup (Conger Chowder), dredged in flour and fried, or steamed and served with a variety of sauces, either cold or hot. If you buy the whole eel, ask the fishmonger to skin it and cut off the head and tail, which can be used to make a fumet (see comments on stocks in the section on soups), an indispensable base for a good sauce.
1 pound cleaned conger
1 onion, thinly sliced
1/2 tablespoon red pepper
1/2 cup vegetable oil
1/2 cup white wine
Juice of 1 lemon
Salt and pepper to taste
1 tablespoon butter
1/4 cup grated cheese
1 tablespoon minced parsley
Wash the eel, divide it into pieces, and pat dry. In a heavy baking pan or casserole, sauté the onion and red pepper in the oil for 5 minutes. Add the eel, wine, lemon juice, salt, and pepper. Bake in a hot oven for 10 minutes. Remove from the oven, dot with butter, and sprinkle with the cheese and parsley. Baste in the pan juices, return to the oven, and cook 5 minutes more. Let sit for a few minutes before serving to allow the flavors to blend. Serve with boiled potatoes and parsley.