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    • The Perfect English Eel Stew

    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

    • Step-by-step Method for The Perfect English Eel Stew
    • Prepare the eel: rinse whole eel thoroughly under cold running water, pat dry with kitchen paper
    • Cut eel into even pieces, segments approximately 5cm each
    • Lay all eel pieces in a single layer in a large, heavy-bottomed saucepan
    • Pour 330ml of cooking liquor over the eel pieces in the pan
    • Add a pinch of salt and a pinch of cayenne pepper directly to the pan
    • Place the lid on the pan and bring the mixture gently to a simmer over medium-low heat
    • Simmer the eel gently for 25-30 minutes, until the eel flesh becomes tender and opaque
    • Remove the cooked eel pieces carefully from the pan using a slotted spoon and set aside, covered
    • Pour the cooking liquor left in the pan through a fine sieve into a clean saucepan to remove any solids
    • Return strained cooking liquor to a low heat and allow to reduce by one-third to concentrate the flavors
    • Lower the heat and pour in 150ml double cream, stirring constantly to avoid splitting
    • Continue to heat gently until the sauce thickens slightly, about 3-5 minutes; do not let boil
    • Taste the sauce and adjust seasoning with an extra pinch of salt or cayenne if necessary
    • Return the eel pieces to the creamy sauce, allowing them to gently warm for 3-4 minutes
    • Finely chop parsley and stir most of it into the stew, reserving some for garnish
    • Slice the artisanal bread into thick pieces; lightly butter each slice on both sides
    • Place a frying pan over medium heat and fry the bread slices in butter until golden and crisp on both sides
    • Serve the eel stew hot in warm shallow bowls, ensuring each portion gets both sauce and eel pieces
    • Garnish each bowl with the reserved chopped parsley for freshness and color
    • Serve the fried buttered bread slices on the side for dipping
    • For best enjoyment, eat immediately while the stew is warming and the bread retains its crunch