SERVES 4
700g skinned, filleted eel
(about 1kg unprepared
weight)
30g plain flour
sea salt and black pepper
11/2 tbsp olive oil
1 large onion, peeled and
thinly sliced
generous splash of dry
white wine
sooml chicken stock (see
page 243) or fish stock
(see page 24S)
1 bay leaf
few thyme sprigs
finely pared zest of
1 lemon
1 tbsp lemon juice
pinch of saffron strands
2-3 tbsp double cream
few flat-leaf parsley
sprigs, leaves only,
chopped
Stewed eel
Freshwater eels w ere once abundant in the Thames
estuary. Nowadays, you are rather more likely to get a
large seawater eel from your fishmonger, and you'll need
to order it in advance. Eels are sold live, as their oily flesh
degrades quickly, and they are tricky to handle. To save the
hassle, get your f ishmonger to prepare it for you.Cut the eel into scm pieces. Season the flour with salt and pepper,
then use to lightly coat the eel pieces, saving any excess. Heat the olive
oil in a wide pan and fry the eel in batches for 4-S minutes until evenly
browned all over. Drain on kitchen paper. When all the eel pieces are
browned, tip away the excess oil from the pan, leaving behind 2 tbsp.
Add the onion to the pan with some seasoning and sweat over a
medium-Iow heat for 10 minutes or until soft and translucent.Tip in any remaining seasoned flour and stir for a minute or two. Add
the wine and let it bubble until the pan is quite dry. Pour in the stock
and add the herbs, lemon zest, lemon juice and saffron. Stir and
simmer for a minute. Return the eel pieces to the pan, cover and
simmer gently for about 20-30 minutes until the eel is tender.Stir in the cream and adjust the seasoning with salt and pepper.
Sprinkle over some chopped parsley and serve warm. As you are eating
eel, you will need to keep an eye out for small bones.