La soupe de congres

Name: La soupe de congres (Conger eel soup)
Cuisine: French
Ingredients: parrot fish; fillets of red snapper; ground pepper; salt; saffron; water

Conger eel soup

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

Feasts of Provence

By Robert Carrier

Published 1995

About

Method

Begin with the basic flavouring formula above: add 1–1.2 litres/1¾-2 pints of water; season with a little saffron