Smoked Eel and Potato Soup


  • 2 onions, peeled and sliced
  • 500 g (1 lb) potatoes, peeled and diced
  • 25 g (1 oz) butter
  • 1 bay leaf
  • 600 mls (1 pint) milk
  • 600 mls (1 pint) fish stock
  • pepper
  • 5 or 6 thin smoked eel fillets, each about 125 g (generous 4 oz., cut into pieces


Sweat the onion and potato in the butter until translucent, then add the bay leaf, milk and stock. Simmer until the vegetables are tender. Sieve, and bring back to the boil, season with the pepper, stir in the eel, off the boil, and serve immediately.