Conger Eel Soup

• 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.

olive oil, onions, garlic, tomatoes blanched, tomato puree paste, oregano, bay leaf, salt, pepper, potatoes, fish, conger, ground coriander, parsley

Taken from www.yummly.com/recipe/Conger-Eel-Soup-1651687 (may not work)