Soupe au Congre

Preparation info

    • Difficulty

      Medium

Appears in

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

What Shall We Have To-Day? 365 Recipes for All the Days of the Year

By X. Marcel Boulestin

Published 1932

  • About

Method

Take a very fresh conger eel, cut it in pieces about four inches long, put these in an earthenware pot and cover them with sea salt or coarse rock salt. Leave the pot in a cool place for two to four days, according to temperature. It is this initial pickling which is the making of the soup.

When you want to make it, wash the pieces of fish and wipe them well; put a good piece of butter in a saucepan, and when melted add the fish; cook for a few minutes, shaking the pan. Remove the fish and fry in the same butter two or three onions cut finely till brown. Then add the required quantity of water, allowing for reduction, a bouquet of parsley bay-leaf and thyme, one or two pieces of garlic, two or three potatoes, same quantity of tomatoes, salt and a great deal of pepper. Bring to the boil and, when the potatoes are cooked, add the pieces of fish and cook for at least one hour more.

Before serving, squash the fish in the saucepan with a fork, so as to make it yield all its flavour, and pass over it, in the soup tureen, pieces of stale farm-house bread through a strainer.