Stewed Eels with Liquor
Tender chunks of fresh eel gently simmered in stock and coated in a vibrant, savoury parsley liquor. A classic London pie-and-mash house staple.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 380 kcal
Equipment
- •medium saucepan
- •slotted spoon
- •fine sieve
- •measuring jug
- •whisk
- •chef knife
Nutrition
Per serving, approximate
- Calories
- 380 kcal
- fat
- 22 g
- carbs
- 12 g
- fibre
- 1 g
- protein
- 32 g
- calories
- 380 kcal
Instructions
- 1
Rinse the eel pieces thoroughly in cold water, then pat dry with kitchen paper.
- 2
Place the eel pieces, quartered onion, bay leaves, crushed peppercorns, and lemon juice into a saucepan on the hob.
- 3
Pour in the cold water so the eel pieces are submerged, then bring gently to a boil over medium heat.
- 4
Reduce the heat to low, cover the pan, and simmer gently for 25 minutes until the eel flesh is tender.
- 5
Lift the eel pieces out carefully with a slotted spoon and keep them warm on a covered plate.
- 6
Strain the hot poaching liquid through a fine sieve into a jug, measuring out 500ml of clear eel broth.
- 7
Melt the butter in a clean saucepan over medium heat, then stir in the plain flour to form a smooth paste.
- 8
Cook the paste for one minute, then gradually whisk in the warm eel broth until completely smooth and lump-free.
- 9
Simmer the sauce for five minutes until thickened, then stir in the chopped fresh parsley, sea salt, and white pepper.
- 10
Slide the warm eel pieces into the green parsley liquor and heat through gently for two minutes before serving.
Chef's tips
Use the poaching broth rather than plain water for the liquor to ensure deep savoury flavour. White pepper provides the authentic peppery bite associated with traditional London pie shops.
Ingredient substitutions
- fresh eels → firm white fish fillets such as cod or haddock, simmering for only 8 to 10 minutes
- unsalted butter and plain flour → cornflour slurred with cold water for a gluten-free and dairy-free liquor
Storage
Keep leftovers 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, avoiding boiling.
Common mistakes to avoid
- •Boiling the eel vigorously, which causes the delicate flesh to break apart into the stock.
- •Discarding the poaching stock instead of using it as the flavourful base for the green liquor.
- •Adding the parsley too early in the simmer, which dulls its bright green colour.
Serving suggestions
Cooked Stewed Eels with Liquor?
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