Prawn and Eel Soup Easy to Make

Since there are only a few months left for the Christmas holidays, you have this idea of ​​what to prepare to eat for these dates.

Learn to prepare a delicious dish to make on special occasions, this one has a higher degree of difficulty but it is very good and conquers all kinds of tastes, especially seafood lovers. It is a discreet first course that is very delicious and rich.


  • 1 kilo of prawns (preferably fresh)
  • 80 grams of eels
  • 1 teaspoon of cognac
  • 1 glass of white wine
  • 100 cc of liquid cream
  • 30 grams of butter
  • 3/4 liter of fish broth
  • 1 tablespoon of tomato paste
  • 2 tomatoes
  • 1 carrot
  • 1 onion
  • 2 cloves of garlic
  • Chopped parsley
  • 1 bay leaf
  • Thyme
  • Salt to taste
  • pepper to taste
  • Olive oil

How to prepare homemade soup?

We start by peeling and cutting the onion and carrot into small pieces. Next, we cook the eels in hot water. When it starts to boil, we remove the foam that forms on the surface and let them boil for another 10 seconds. Remove them from the heat and drain them in a colander.

Place a saucepan over medium heat with a drizzle of olive oil, when hot add 20 grams of butter and add the prawns, stir with a wooden spoon until golden brown and red. Add the onion and carrot, and let cook for 5 minutes with the lid on.

After this time, add the garlic clove and the peeled and chopped tomato, as well as the bay leaf, thyme, and chopped parsley. Introduce the tablespoon of cognac and let it boil for 10 minutes with the lid on.

After this time, we added the white wine and the fish broth. Cover the saucepan and allow to simmer for 12 minutes. Remove the prawns: separate the head from the tail, insert the head and peel the tails, and cut them into small pieces. Add the liquid cream, and the rest of the butter and season to taste.

Pass through the mill to remove any small pieces that may exist from the heads of the prawns. To serve, put a little eel and a few pieces of prawns at the bottom of each plate and pour the soup on top.

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