INGREDIENTS

• smoked-eel;
• potatoes;
• onions;
• carrots;
• leek;
• celery;
• dried fruits;
• vegetable broth;
• pepper, salt and chili.

METHOD

1. Wash, clean and cut vegetables. Simmer in a saucepan with butter for 8 minutes.
2. Cut the eel into small pieces. Add the head without gills, the skin and bones of the smoked eel to the pot and let it simmer for about 15 minutes at about 90°C.
3. Peel the onion and cut into strips or cubes. Put in the remaining soup vegetables. Wash and peel the potatoes, cut them into 0.5 cm cubes. Fry in butter.
4. Pass the finished smoked eel broth through a fine sieve, bring to a boil and add pieces of eel.
5. Bring the fish to readiness, add prunes and let it brew with no fire for 10-15 minutes.