1 and 1/2 kilogram of conger eel
1 kg. of potatoes
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.