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  • 2 kg conger Eels head and skin off, cut into boneless fillets

  • 1 tablespoon Olive Oil

  • Sea Salt & freshly ground black pepper

  • Saffron

  • 1 bulb Fennel trimmed and finely sliced

  • 1 carrot chopped

  • 2 sticks Celery sliced

  • 1 shallot finely chopped

  • 2 Cloves Garlic crushed

  • 2 star anise

  • 2 teaspoons Cayenne pepper

  • 250 ml white wine plus extra

  • 2 L fish stock

  • 2 Potatoes peeled and finely diced already blanched

  • 3 beef Tomatoes deseeded and chopped

  • 1 tablespoon Basil chopped

  • 1 tablespoon Flat-leaf parsley chopped


  • 1.

    Take the conger eel fillets and season with olive oil, black pepper and saffron. Place in a frying pan over a moderate heat adding more olive oil to the pan and fry the conger eel in a little olive oil for 2 -3 minutes on each side.

  • 2.

    In another pan heat some olive oil and add the fennel, carrots, celery, shallots, garlic, star anise and cayenne pepper. Cook stirring over a medium heat for a few minutes. Next pour in the white wine and leave to reduce.

  • 3.

    Remove the fish from the frying pan and add to the soup. Deglaze the conger eel pan with a little extra Pernod to catch all the cooking flavours and pour this into the soup as well.

  • 4.

    Now add the fish stock, potatoes, fresh tomato, basil and parsley and cook out for 20 minutes. Finally transferring in batches into a blender blitz until smooth and strain back into the pan through a sieve to get rid of any unwanted bones.

  • 5.

    Simmer for approximately 8 minutes and check for seasoning. Remove from the poaching liquid and divide amongst the four soup bowls. Serve immediately.


Copyright © Gordon Ramsay

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