Conger eel bisque
- 4½ pounds conger eel fillets
- pinch of saffron strands
- olive oil for cooking
- 1 fennel bulb, finely sliced
- 1 carrot, chopped
- 2 celery ribs, chopped
- 1 shallot, chopped
- 2 garlic cloves, crushed
- 2 star anise
- 1/8 teaspoon cayenne pepper
- 1 cup Pernod or Noilly Prat
- 1 large potato, about 12 ounces, finely diced (about 2Â heaped cups)
- 5 vine-ripened plum or Roma tomatoes, deseeded and chopped sprig each of fresh basil and flat-leaf parsley, leaves chopped
- 4 cups hot fish stock
- squeeze of lemon juice (optional)
Instructions:
Conger eels, which you can find in ethnic markets, are considered a delicacy by the French and Japanese.
- Season the eel fillets with salt, pepper, and saffron, then drizzle on a little olive oil. Toss well to coat evenly. Heat a thin layer of olive oil in a wide pot. Fry the eel fillets in batches over medium heat for 2–3 minutes on each side. Remove to a plate and set aside.
- Add a little more oil to the pot and toss in the fennel, carrot, celery, shallot, garlic, star anise, and cayenne. Cook over medium heat for a few minutes, stirring frequently. Pour in the Pernod and boil until reduced to a syrupy consistency. Add the potato, tomatoes, and herbs, then return the eel to the pot. Pour in enough stock to cover and bring to a simmer. Cook gently until the potatoes are very soft, 15–20 minutes.
- Remove and discard the star anise. In batches, blend the soup until smooth, holding a dish towel over the blender as you blitz to avoid hot-soup splatters. Strain the soup through a fine sieve into a clean pot, pressing down to extract all the liquid.
- Return the soup to a gentle simmer and reheat for a few minutes. Taste and adjust the seasoning, adding a squeeze of lemon juice if needed. Serve immediately.