Conger Eel in Vinegar (Naples)

Fish

Ingredients

Conger eel, 3 to 3 1/2 pounds - 1

Garlic, sliced - 2 cloves

Salt and pepper

Bay leaves - 3-4 

Olive oil - 1 1/4 cups

Wine Vinegar - 2 cups

Clean the eel but do not remove the head. Rinse it several times in running water and wipe dry.

Starting from the head, roll the eel round and round like the springs of a clock and place it in a non-metallic casserole just large enough to hold it. Add the garlic, a little salt, plenty of freshly ground pepper, bay leaves, olive oil and vinegar. The eel must be completely covered with the liquid. Cover the cassrole and bring to a boil slowly, then lower the heat and simmer for 1 hour. By this time the eel should be tender and the vinegar will have evaporated.

Transfer the eel, still in its coiled position, to a round dish, cover with the oil and leave in a cool place, preferably for several days, when its flavor will be at its best.

Serves 6