Eel Soup with Rice
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Soup of pieces of skinned eel meat, tomatoes, rice and garlic cloves.
Ingredients:
Procedure:
1. Remove the skin from the eel, remove any larger bones and cut into small pieces
2. Pour in water, add salt, rice, garlic, garlic and salt, eel backbone and skin and later tomato eighths
3. Simmer everything for 10 minutes, then add oil and cook again under a lid until the rice is soft
4.
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