Conger Eel Soup Recipe

Name: Conger Eel Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

378

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 tablespoons olive oil, 3 onions mediums, sliced, 1 garlic clove crushed, 1 1/2 pounds tomatoes blanched, peeled, seeded and chopped, and more.

Yes, Conger Eel Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Conger Eel Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions