Conger eel soup

icono hoja Pair with: Chardonnay

Conger eel soup is characterized by being a semi-fat, strong, resistant and invigorating dish. It is suitable to be paired with a Santa Helena Chardonnay, which perfectly combines with the soup due to its tones of sun-dried and fresh peaches and apricots.


Preparation time

30 Minutes


4 Persons


  • 6 cups of water or milk.
  • 1 bell pepper, cut into strips.
  • 6 pieces of conger eel fish.
  • 2 onions, finely chopped.
  • 8 potatoes cut in four.
  • 2 carrots, cut in slices.
  • 1 hard-boiled egg.
  • 1 sprig of parsley. 3 tbsp oil.
  • 1 tbsp sweet chili (garlic, if desired).
  • Grated cheese.


  1. Fry the onion and add chili powder it in the same pot, that will be used for the soup. Add potatoes, carrots, vegetables, and spices together with cold water or milk and cook on low heat. When potatoes are about half-cooked, put the fish on them and cook for 15 minutes. When serving, take the pieces out carefully in order not to tear them into pieces.
  2. The broth must be thick. Put chopped parsley and finely chopped green onion stems or chives on the solid pieces in the dishes.
  3. If you add 2 eggs to the broth, it will taste even better.
  4. In summer, you may add peeled and pitted tomatoes with their juice to the broth, cooking them together with the fish.
  5. If cooking in a clay pot, when potatoes are half-cooked, the broth is put into a soup bowl and raw pieces continue to cook in the oven.