Smoked Salmon Chowder
Conger Eel Soup
| By : |
Cooking lover, blogger and co-author of the books From the blog to the table, From the blog to the table for children and The scale.
| Servings |
4 Portions
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Ingredients
- 2 tbsp olive oil
- 1 onion cut into strips
- 1 carrot cut into circles
- 1 tomato peeled and diced
- 1 tsp paprika to taste
- ¼ tsp cumin
- ½ tsp garlic powder
- 1 tbsp oregano
- 1 bay leaf
- 1 tbsp parsley chopped plus more for serving
- ½ tsp white pepper
- 1 cup white wine
- 2 cups Water
- 2 cups vegetable broth
- 4 medium or 8 small potatoes
- 4 pieces of conger eel skinned
- salt to taste
Ingredients
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Instructions
- Place the stainless steel inner pot inside the Instant Pot®. Press Saute, set time to 10 Minutes, and add the olive oil. Once hot, add the onion along with the carrot, cook, stirring, for 3 to 4 minutes or until soft and starting to brown. Add the tomato cubes along with the seasonings and cook for one minute. Add the white wine and cook for 1 minute. When done, press Cancel.
- Add the water, vegetable broth, potatoes, and salt to taste. Stir well to make sure no onions stick to the bottom.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set time to 10 Minutes.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid, stir and put the pieces of conger eel in the broth.
- Put the lid back on the Instant Pot® and lock it. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level Low, and set time to 5 Minutes.
- When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid and serve immediately. Serve with fresh parsley.
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