Caldo de Congrio

This Spanish soup, Caldo de Congrio (kal-doh d’ kohn-GREE-oh) is an unusual first course for a dinnerparty. If you cannot

obtain conger eel, you may substitute any firm, white-fleshed fish.

1

½ tablespoons olive oil 3 medium-sized onions, thinly sliced

1 garlic clove, finely chopped

1

½ lb. tomatoes, blanched, peeled, seeded and coarsely chopped

2 teaspoons tomato puree

2 teaspoon dried oregano

1 small bay leaf

1 teaspoon salt

½ teaspoon freshly ground black

pepper 1 lb. potatoes, peeled and cut into strips 2-inch wide 1| pints fish stock 1 x 6 lb. conger eel, cleaned and cut into 2-inch steaks

1 teaspoon ground coriander

2 tablespoons finely chopped parsley

In a large saucepan heat the oil over moderate heat. Add the onions and garlic and cook for 6 to 8 minutes, stirring

constantly, or until the onions are soft and translucent but not brown.

Add the tomatoes, tomato puree, oregano, bay leaf, salt and pepper to the pan and cook, stirring constantly, for 5

minutes.

Add the potatoes and fish stock and cover the pan. Reduce the heat to low and simmer for 30 minutes.

Stir in the eel and coriander. Cover the pan and cook for a further 12 minutes or until the eel is firm and the potatoes

cooked.

Pour the soup into a warmed tureen and sprinkle it with parsley. Serve at once.