Italian Soups Recipes - Eel Soup (Zuppa di Anguille) Recipe

Ingredients

• 2 onions, sliced

• 2 carrots, chopped

• 2 celery sticks, chopped

• 300 ml/1 1/4 cups red wine

• Salt and freshly ground black pepper

• 2 garlic cloves, sliced

• Large bunch of mixed herbs

• 150 ml/2/3 cup chicken stock

• 1 kg/2 1/4 lb eel, cut into 5 cm/2 in pieces

• 15 g/1 tbsp unsalted (sweet) butter

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Method:

1. Put the onions, carrots, celery, wine, salt and pepper, garlic and herbs into a saucepan with the stock and bring to the boil.

2. Simmer for 10 minute. Lay the eel pieces in a shallow pan and strain over the hot stock until it covers the fish.

3. Cover with a lid and bring to the boil. Simmer for 12-15 minutes until the fish flakes easily.

4. Transfer the fish to a serving dish and keep warm. Bring the liquid to the boil and whisk in the butter.

5. Simmer for a few moments and pour over the fish. Serve at once.