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    • Eel and Egg Soup

    Mark Sharron
    Medium difficulty
    45 minutes
    2-4
    Amount Per Serving: Calories 200; Fat 9g; Carbs 10g; Fibre 2g; Protein 15g
    Eel and Egg Soup is a delicious and nutritious dish perfect for any occasion. It is easy to prepare and can be enjoyed by all. Combining eel and egg creates a unique flavour that will surely please. The soup is also packed with nutrients, including protein, vitamins, and minerals. This dish is sure to be a hit with your family and friends.     
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    Ingredients

    • 1/2 pound eel fillet
    • 2 tablespoons vegetable oil
    • 1/2 cup chopped onion
    • 1/2 cup chopped celery
    • 2 cloves garlic, minced
    • 4 cups chicken broth
    • 1/4 teaspoon dried thyme
    • 1/4 teaspoon dried oregano
    • 1 bay leaf
    • 1/4 teaspoon ground black pepper
    • 2 hard-cooked eggs, chopped
    • 1 tablespoon chopped fresh parsley
    • 1 tablespoon lemon juice
    • Salt, to taste

    Method

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serve hot.