Caldillo de congrio

Instructions

1. Cut the conger eel into large chunks and keep them cool. Peel the potatoes and cut them into 2 cm cubes.
2. Finely chop the onions, garlic and the peeled, deseeded tomatoes.
3. In a large saucepan, cook the onions in the oil over medium heat for 5 minutes, until translucent.
4. Add the garlic, paprika and cumin, then the tomatoes. Let it simmer for 5 minutes, stirring.
5. Pour in the fish stock and bring to the boil. Add the potatoes and cook for 10 minutes.
6. Lower the conger eel chunks into the simmering broth and cook for 8 to 10 minutes over low heat, without boiling, until the flesh flakes easily.
7. Season with salt and pepper, sprinkle with coriander and serve very hot, with hard-boiled eggs and toasted bread if you like.