Conger Eel Soup
By: Carrie Barr
Published: Friday, December 18, 2009 - 3:13pm

Ingredients




1 1/2 tablespoons Olive oil
3 mediums onions, sliced
1 Garlic clove, crushed
1 1/2 pounds Tomatoes, blanched, peeled, seeded and chopped
1 tablespoon Tomato puree (paste)
1/2 teaspoon Dried oregano
1 Bay leaf
Salt and pepper to taste
1 pound Potatoes, cut into 1  (½ in) wide strips
1 1/2 pints Fish stock
6 1 pound Conger eels, cleaned and cut into 2 in steaks
1 teaspoon Ground coriander
2 tablespoons Finely chopped parsley

Preparation

1 Heat the oil in a large saucepan. Add the onions and garlic and fry until they are soft. 2 Add the tomatoes, tomato puree (paste), oregano, bay leaf and seasoning and cook for 5 minutes, stirring constantly. 3 Add the potatoes and fish stock and bring to the boil. Reduce the heat to low, cover and simmer the soup for 20 minutes. 4 Stir in the eel steaks and coriander. Recover and simmer for a further 12 minutes, or until the eel flesh flakes easily, and the potatoes are cooked and tender. 5 Remove and discard the bay leaf. 6 Transfer the soup to a warmed tureen, sprinkle over the parsley and serve at once.

About


Adapted from howtocookfish.info.