Chilean sea eel soup

Ingredients for 4 servings:

• 1 kg eel(s) (conger eel), gutted, with head and cut into medallions
• 2 m.-sized onion(s)
• 4 large tomatoes
• 8 m.-sized potatoes
• 100 g celery
• 20 ml oil
• 1 tsp cumin
• 1 tsp salt
• pepper
• 3 bay leaves
• 1 tsp oregano
• some lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

cold shoulder

Cut the gutted fish into medallions. Then clean it, season it with lemon juice, and season with salt. Peel the potatoes and trim the celery, and finely slice both. Peel and slice the tomatoes. Peel the onions and also finely slice them. Heat the oil and layer the ingredients in a suitable pot as follows: first the onions, potatoes, and conger eel, then the onions, potatoes, tomatoes, and celery. Finally, add the spices and enough water to cover all the ingredients. Cook over medium heat until the potatoes are tender. Serve hot. A dry white wine goes well with this dish.