Ely Stewed Eels with Parsley
Tender chunks of fresh Fenland eel gently simmered with sweet onions, a touch of vinegar, and a generous flourish of fresh parsley.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 60 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •large saucepan
- •chopping board
- •sharp knife
- •wooden spoon
- •measuring jug
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 25 g
- carbs
- 12 g
- fibre
- 2 g
- protein
- 34 g
- calories
- 410 kcal
Instructions
- 1
Melt the butter in a large saucepan over medium heat on the hob.
- 2
Add the sliced onions and cook gently for 8 minutes until soft and translucent.
- 3
Stir in the plain flour and cook for 1 minute to form a smooth paste.
- 4
Gradually pour in the fish stock while stirring constantly to avoid any lumps.
- 5
Add the cider vinegar, bay leaf, fine sea salt, and white pepper to the pan.
- 6
Bring the liquid to a gentle simmer, stirring until the sauce begins to thicken slightly.
- 7
Add the eel pieces to the pan, ensuring they are well submerged in the simmering sauce.
- 8
Cover the saucepan with a tight-fitting lid and simmer on low heat for 30 minutes until tender.
- 9
Stir through the chopped fresh parsley just before taking the pan off the heat.
- 10
Taste the sauce, add more salt or vinegar if needed, and serve hot immediately.
Chef's tips
Ask your fishmonger to skin and gut the eels for you to save time. Keep the heat very low during cooking so the eel stays succulent without breaking apart.
Ingredient substitutions
- fresh eel → firm white fish chunks like cod or haddock
- cider vinegar → white wine vinegar or fresh lemon juice
- fish stock → light vegetable stock
Storage
Cool completely and store in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a saucepan over low heat on the hob until piping hot throughout, adding a splash of water if needed.
Common mistakes to avoid
- •Boiling the stew too vigorously, which breaks the delicate eel meat apart.
- •Leaving out the vinegar, which cuts through the natural richness of the fish.
- •Adding the parsley too early, which dulls its bright green colour and fresh taste.
Serving suggestions
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