Eel Stew
A hearty and savory eel stew perfect for warming up on a chilly day, featuring tender and flavorful eel pieces simmered in a rich broth.
Nutrition
Calories: 350cal
Carbohydrate: 10g
Protein: 40g
Fat: 15g
Cholesterol: – -mg
Sodium: – -mg
Difficulty Level: easy
30 min Prep
1 hr Cook
1 hr 30 min Total
4 Servings
Ingredients
- 2 pounds eel, cleaned and cut into 2-inch pieces
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 cup chopped tomatoes, fresh or canned
- 4 cups fish stock
- 1 cup dry white wine
- 2 bay leaves
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Prepare the ingredients: Clean and cut the eel into 2-inch pieces. Chop the onion, and mince the garlic. Slice the carrots and celery.
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until it turns translucent.
- Add the minced garlic to the pot. Cook for another 1 minute while stirring to prevent burning.
- Add the carrots and celery to the pot. Cook for an additional 3 minutes, stirring occasionally.
- Pour in the chopped tomatoes, and cook for 2 minutes to let the flavors blend.
- Carefully pour in the fish stock and dry white wine. Stir to combine all the ingredients.
- Add the bay leaves and dried thyme. Season with salt and pepper to taste.
- Bring the mixture to a boil. Once boiling, reduce the heat to low and let the stew simmer for 25 minutes.
- Add the eel pieces to the stew, making sure they are submerged in the liquid. Cover the pot and let it simmer gently for 30 minutes or until the eel is cooked through and tender.
- Remove and discard the bay leaves from the stew. Taste and adjust the seasoning if necessary.
- Ladle the stew into bowls, sprinkle with chopped fresh parsley for garnish, and serve hot.
