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Stewed Eels     HT  MC   80mins

Serve     Fish  Seafood Main Course   Hot



675g/1 ˝lb Eels, prepared

A squeeze of Lemon juice

A few sprigs of Fresh Parsley

25g/1 oz. Butter

25g/1 oz. Flour

Salt & Pepper

480ml/16 fl oz Milk

2-3 tbsp Fresh Parsley, chopped




1. Cut off the heads of the eels, turn back the skin at the head end and peel it off with a sharp pull. Split open the body and remove the backbone. Clean well and wash the eels in salted water.


2. Cut the eels into 5cm/2 inch pieces, cover with water and add the seasoning, lemon juice and sprigs of parsley. Simmer for about 1 hour until tender. Drain retaining 300ml/10 fl.oz.  of the cooking liquid and keep the fish warm.


3. Melt the fat, stir in the flour and cook for 2-3 minutes. Remove the pan from heat and gradually stir in the cooking liquid from the fish with the milk. Bring to the boil and continue to stir until the sauce thickens.


4. Remove from the heat, stir in the parsley, add seasoning to taste and serve the eels coated with this sauce.



More Seafood &  Fish  Recipes  |  General Fish Prep & Cooking Times   |   Types of Fish


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Main equipment required to prepare fresh fish


Sharp knives - large and small

Chopping board

Kitchen scissors

Fish Scalers (optional)


Related Recipes and Information

Fish/Seafood  Main Course Recipes

Fish and Seafood Starter Recipes

Cuts of Fish

General Fish Prep & Cooking Times  

Information about individual types of fish


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