Eel Vegetable Soup

Ingredients

• 900 g fresh, ready-to-cook and skinless eel
• 1 onion
• 1 bunch mixed soup vegetables
• 3 medium potatoes
• 2-3 tbsp rapeseed oil
• salt, pepper (ground)
• 1 bay leaf
• 800 ml fish stock (or vegetable broth)
• 2 tbsp freshly chopped mixed herbs

Instructions

1. 1.

   Rinse the eel briefly, pat dry and cut into 3 to 4 cm pieces without head or tail. Peel and dice the onion. Clean, wash and cube the soup vegetables. Peel, wash and cube the potatoes.

2. 2.

   Heat oil in a stock pot, lightly brown the eel pieces all around. Season with salt and pepper, remove and set aside. Sauté the soup vegetables in the fat. Add the potatoes and broth. Season with salt, pepper and bay leaf. Bring to a boil and let the soup simmer for 15 minutes.

3. 3.

   Add the eel pieces and cook in the soup over medium heat for 5 to 7 minutes. Then leave on the stove for an additional 5 minutes off‑heat. Remove the bay leaf. Stir in the herbs, taste with salt and pepper.

4. 4.