Stewed Conger Eel

"Fatty, rich, and very particular."

Congro guisado is a stew made with conger eel, potatoes, and of course pimenta da terra.

Conger eel is a very fatty fish, and that’s what defines the dish. The sauce itself is good. Strong. Well seasoned. Very Azorean. No complaints there.

The issue, at least for me, is the fish.

Because it’s fatty, it has a very specific texture and flavor. Some people love it. I’m not one of them. I eat it if I have to, but it’s not something I get excited about.

It’s not about the sauce. The sauce is solid. It’s just the fish itself. That texture isn’t my thing.

But to be fair, a lot of people really enjoy it.

You can find it in some regional restaurants.

But it’s not the easiest dish to find. Not every place serves it. Sometimes it’s just not on the menu.