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    • The Perfect English Eel Stew

    Mark Sharron
    Easy
    45 minutes
    1kg
    This recipe for stewed eels is a classic from East London. Have you ever tried eel dishes? The UK seems to be losing eel recipes, which is unfortunate. For those of you who are nostalgic, here is the recipe for the best stewed eel. This classic British dish of jellied eels or stewed eels may be one of the country's favourites. It is highly recommended that you try eating eel meat if you have never done so. Something is fascinating about these creatures, and they taste great as well. It has a chewy, gelatinous skin and a firm, succulent white meat.
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    Ingredients

    • 1 kg of the whole eel
    • 330ml of cooking liquor
    • 150ml of double cream
    • 3 tablespoons of parsley, chopped
    • Pinch of cayenne pepper and salt
    • An artisanal loaf of bread
    • Butter, used for bread frying

    Method

    • Prepare the eel by cutting it into 2-inch sections and sprinkling it with salt and cayenne pepper. Take the eel heads and tails and place them in a shallow pan. Spread out the eel pieces and add just enough hot stock to barely cover them. Steady poaching the eels for 10 to 15 minutes till the eel meat starts separating.
    • Make sure the solids are removed. Cooking liquor or cider can be added. The eels should be simmered briskly for 15 minutes, but for smaller eels, it should take less time. During cooking, cover the pot.
    • Prepare a serving dish for the eel steaks. Make sure the dish is covered and kept warm.
    • Toast or fry the bread, and keep it warm until serving time.
    • Bring the stock to a proper boil and let it simmer for a few minutes. Once the mixture reaches your desired consistency, stir in the cream and the chopped parsley. Make sure the seasoning is correct, and heat through.
    • Toast or fried bread is a good accompaniment.
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