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Eel Chowder

@arecipe.bsky.social

Eel Chowder — a recipe imported from the Wikibooks Cookbook.

Yield 6

Ingredients

  • 2 cups water
  • ⅓ cup white wine
  • 2 tablespoons vinegar
  • 2 tablespoons parsley
  • 1 onion, peeled and sliced
  • 2 carrots, peeled and diced
  • 1 bay leaf
  • 6 peppercorns
  • Salt
  • 1 ea. (about 1–2 lbs) medium-sized eel, cut into 2-inch pieces
  • 2 tablespoons butter or margarine
  • 1 ½ tablespoons flour
  • 8 cups beef stock
  • 1 bunch pot herbs
  • 1 teaspoon mint, minced
  • ½ cup celery, diced
  • ½ cauliflower head, broken into small florets
  • 1 cup peas
  • 1 cup sugar
  • ½ cup water
  • 6 pears, peeled and seeded

Instructions

  1. 1
    Combine the 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for 5 minutes.
  2. 2
    Add eel, and cook slowly until fish is tender.
  3. 3
    Melt 2 tablespoons butter in a large kettle; add the flour and cook until blended.
  4. 4
    Add beef stock, pot herbs, mint and celery; cook slowly for 1 hour.
  5. 5
    Cook cauliflower and peas in boiling salted water until crisp-tender.
  6. 6
    Make a syrup with the ½ cup water and sugar. Add pears and simmer gently until tender. Remove pears from syrup.
Category
Soups

Recipe Attribution

Wikibooks Cookbook
en.wikibooks.org/wiki/Cookbook:Eel_Chowder