The concept of eel stew intrigues me coz in Taiwan we normally cook eel either with Chinese herbal medicine or Japanese teriyaki sauce.
Then I've done some researching regarding different cooking methods.
Traditionally, such eel stew is made with a white sauce base (white wine is used) or a dark sauce base (red wine is used). A moderate amount of Brandy also involves.
Me... always try to make thing complicated and versatile.
Here is how I come out with my own version of eel stew.
Ingredients
1. fresh eel 1/2-1 kg (skin removed, dice to chunks)
2. 1/2 onion (slice or dice as you se fit)
3. 1/2 carrot (dice or cut into floral shape)
4. 1 stalk of celery (dice)
5. 2-3 rashers of bacon
6. 8-12 Button mushrooms
7. 2-3 clove of garlic (minced)
8. Fish stock (optional)
9. Pernod (you could use white wine)
10. Bouquet garni
11. Butter
12. Salt, pepper
Method
1. Turn on heat to melt butter (add some olive oil to prevent burning)
2. Once the butter is melted, then add bacon to release its smoky flavor and fat.
3. Add garlic paste, onion, celery, carrot. Stir for a few minutes.
4. Add Pernod and fish stock. Turn up the heat to burn off the alcohol. Add bouquet garni.
5. Add eel. Keep the liquid boiling for a few minutes and then simmer for 15-20minutes depending on how quick the eel is cooked through.
7. Use another pan to melt the butter. Brown the mushrooms for a few minutes. Then put the mushroom into the soup. Cook for another 5 minutes.
8. Use flour to thicken the soup.
9. Season and serve with chopped parsley on top as garnish.
The dish is ready to go!!!
