15-pound +, 45-inch eel - caught off NJ head boat

[leptar]

8-10 2" conger steaks leave the skin on....
1 large bermuda onion diced or chopped however you like to eat it.
2-3 garlic cloves chopped
5 blanched roma tomatoes chop them when cool (stick in freezer for 1hr to make chopping easy..)
1 can of your favorite diced tomatoes Italian style
2 bay leaves whole dry is fine
a clump of parsley coarsely chopped
1 or 1-1/2lbs of red or golden potatoes cut on however you like.
seasalt and fresh ground black pepper
1-2tsp of ground wet pepper
4 cups of fish stock
olive oil (enough to brown the onion and garlic)
a pinch of saffron

I do everything in the stock pot...
in the pot add the olive oil once to temperature add the onions then the garlic. Just before it browns add all the tomatoes, bay leaves and let it simmer while stirring. about 5 minutes
Add the stock and potatoes bring it to a boil then reduce to a simmer and cover for 15 minutes then add the saffron and wet pepper and let it simmer for another 5 minutes taste broth and add salt and pepper to taste.
add the eel steaks and parsley cook(simmer) for 10-13 minutes covered and keep an eye on the steaks you want them almost flaky...
toss the bay leaves and enjoy...

I think thats everything...