Conger eel bisque is a traditional French dish made with conger eels. The name of the dish comes from the French word “congre”, which means “to wriggle”.

Conger eel bisque is a dish that has been around for centuries. It is made from conger eels and cream.

  • 412 pound fillets of conger eel
  • a few strands of saffron
  • cooking with olive oil
  • 1 thinly sliced fennel bulb
  • 1 sliced carrot
  • 2 chopped celery ribs
  • 1 chopped shallot
  • 2 smashed garlic cloves
  • 2 anise star
  • cayenne pepper, 1/8 teaspoon
  • 1 cup Noilly Prat or Pernod
  • 1 big potato, coarsely chopped (about 2 heaping cups)
  • 5 vine-ripened plum or Roma tomatoes, deseeded and chopped fresh basil and flat-leaf parsley sprigs, leaves cut
  • 4 cups fish stock (hot)
  • lemon juice squeezed (optional)


The French and Japanese regard conger eels, which may be found at ethnic markets, to be a delicacy.

  • Season the eel fillets with salt, pepper, and saffron before finishing with a drizzle of olive oil. Toss well to get an equal coating. In a large saucepan, heat a thin coating of olive oil. Cook the eel fillets in batches for 2–3 minutes on each side over medium heat. Â Place the chicken on a dish and put it aside.
  • Toss in the fennel, carrot, celery, shallot, garlic, star anise, and cayenne with a bit extra oil in the saucepan. Cook for a few minutes over medium heat, stirring regularly. Pour in the Pernod and continue to cook until the liquid has reduced to a syrupy consistency. Â Return the eel to the saucepan after adding the potato, tomatoes, and herbs. Bring to a simmer with enough stock to cover the bottom of the pan. Cook for 15–20 minutes, or until the potatoes are very soft.
  • Remove the star anise and throw it away. Blend the soup in stages until smooth, placing a dish cloth over the blender to prevent hot soup splatters. Strain the soup into a clean pot using a fine strainer, pushing down to remove all of the liquid.
  • Return the soup to a low simmer for a few minutes to warm. Taste and season to taste, adding a squeeze of lemon juice if necessary. Serve right away.


The conger eel diet is a type of fish that is found in the waters near Japan. It can be consumed raw or cooked and has been used as a popular dish for centuries.

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