For information and advice, ask your fishmonger. The tail end of a conger eel is notoriously bony and is best used for stock. The rest can either be grilled, pan-fried or casseroled. The firm ...

It would then be stewed in a roasting pan with an ‘Italian ... and eel, under the so-called ‘battle of trade’ policy. Today, the majority of Poles can't imagine Christmas Eve supper without the taste ...

These 20 recipes bring the best of Italy to your kitchen, offering everything from comforting pastas to elegant classics.