Separate the fish fillets and keep the trimmings aside. In a pot, put the conger head, trimmings, 2 onions, bouquet garni, celery and 1 gallon of water, salt, pepper, cover, boil. Add the chosen shellfish, boil for 20 minutes. Strain, squeeze to collect all the juice. Cut the potatoes into thick slices, wipe. Gently fry the crushed garlic clove, the chopped remaining onions and the chopped leek in butter without allowing to brown. Add the potato slices, mix. Cover, remove from the heat and leave covered for 10 minutes, then pour in the boiling stock. Cook over a high heat for 15 minutes. Add the devilfish, cook for a further 10 minutes, put in the remaining fish, turn off the heat, poach covered for 10 minutes. To serve, take out the fish delicately with a skimmer, arrange with the cut shellfish over the potatoes in a hot serving dish. Serve the stock after having added the cream, a few drops of lemon and the chervil. The bread, sprinkled with grated cheese, is moistened with soup in the plates, then the fish and the potatoes are eaten with the vinaigrette.
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2 lbs potatoes
1 head or 1 lb conger
2 lbs devilfish
2 lbs gurnards
1 rock lobster or 1 lobster or 1 sea crab or 1 spider crab
