Conger Eel Soup

Name: Conger Eel Soup
Ingredients: 1 1/2 tablespoons olive oil; 3 onions mediums, 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; pepper; 1 pound potatoes cut into 1, 1/2 in wide strips; 1 1/2 pints fish stock; 6 pounds conger; 2 inches steaks; 1 teaspoon ground coriander; 2 tablespoons chopped parsley Finely

15 ingredients

6 steps

Ingredients

1 1/2 tablespoons olive oil
3 onions mediums, 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
pepper
1 pound potatoes cut into 1, 1/2 in wide strips
1 1/2 pints fish stock
6 pounds conger
2 inches steaks
1 teaspoon ground coriander
2 tablespoons chopped parsley Finely

Directions

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.