Patagonia, April 23 2018
Home > Patagonian Cooking > Conger soup

Conger soup


1 and 1/2 kilogram of conger eel

1 kg. of potatoes

1 onion

2 carrots

2 tomatoes

2 spoons of chopped parsley

2 garlic cloves

1 bay leaf

1 tea spoon of sugar

1/2 cup of oil


Clean, skin and remove head from the fish. Boil the head in a litre of salt water for 2 hours. If needed add more water.

In a saucepan brown the garlic in oil and remove. In the same oil sauté the chopped onion. Add the sugar, bay leaf, 1/2 litre of water, salt and pepper. When it boils add the carrots, chopped into large pieces, and cook for 5 minutes. Slice the potatoes thickly and add. Cook for another 5 minutes and add the strained fish broth.

Add the chopped fish and cook on a low flame for 3 minutes. Add the tomatoes in slices. Cook for 5 more minutes. Serve in small bowls and garnish with parsley.


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