Conger Eel Soup

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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.

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About

Adapted from howtocookfish.info.

Tags:

seafood

Yield:

8.0

Added:

Friday, December 18, 2009 - 3:13pm

Creator:

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