Conger Eel Soup
This conger eel soup from the island of Jersey brings together the fine vegetables that grow on the island with rich milk from its pastures and fish from the seas. Not the smarter fish that can be so good there, but conger eel.
Itâs sturdy peasant fare, a main-course chowder to fill hungry stomachs.
You can buy amazon product Japanese roasted eel sauce
Thereâs one charming touch that marks it out and thatâs a scattering of marigold petals ( perfectly edible, though not absolutely essential) to bring flashes of color and a delicate taste. (See discuss Moroccan conger eel)
- 1 kg (2 Â¼ lb ) piece of conger eel
- 1.7 litres (3 pints) water
- Â½ green cabbage, shredded
- 1 large onion, chopped
- 2 carrots, diced
- 110g (4 oz) shelled fresh peas, or thawed frozen peas
- 300g (11oz) small new potatoes, halved
- 2 tablespoons chopped fresh parsley
- 2 fresh thyme sprigs
- 1.15 litres (2 pints) full-cream milk
- 30g (1 oz) butter
- 30g (1 oz) plain flour
- 150ml (Â¼ pint) double cream salt and pepper
- Chop the conger eel up into large chunks and rinse. Put into a saucepan with the water and bring up to the boil. Simmer for 40 minutes, skimming off any scum that rises to the top. Strain off the liquid and reserve.
- Remove the skin of the conger and pick off the edible flesh left on the bones. Reserve the flesh and discard the skin and bones.
- Return the liquid to the cleaned saucepan and add all the vegetables plus the herbs, including the marigold leaves, and salt and pepper. Simmer until the vegetables are tender.
- Add the milk to the pan and bring back to the boil. Mash the butter with the flour to form a paste. Dot little bits into the soup and stir until dissolved. return the fish to the pan and simmer the soup gently for 5 minutes, until lightly thickened.
- Stir in the cream and then taste and adjust the seasoning- it needs a fair amount of salt to save it from blandness. Scatter with marigold petals, if using, and serve.