Cookbook:Eel Chowder

From Wikibooks, open books for an open world
Jump to navigation Jump to search
Eel Chowder
CategorySeafood recipes
Servings6
Difficulty

Cookbook | Ingredients | Recipes | Native American cuisine

Ingredients[edit | edit source]

Eel[edit | edit source]

Soup base[edit | edit source]

Vegetables and pears[edit | edit source]

  • 1 cup sugar
  • ½ cup water
  • 6 pears, peeled and seeded

Procedure[edit | edit source]

Prepare eel[edit | edit source]

  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. Add eel, and cook slowly until fish is tender.

Soup base[edit | edit source]

  1. Melt 2 tablespoons butter in a large kettle; add the flour and cook until blended.
  2. Add beef stock, pot herbs, mint and celery; cook slowly for 1 hour.

Vegetables and pears[edit | edit source]

  1. Cook cauliflower and peas in boiling salted water until crisp-tender.
  2. Make a syrup with the ½ cup water and sugar. Add pears and simmer gently until tender. Remove pears from syrup.

Serving[edit | edit source]

  1. To serve, first remove eel from liquid in which it was cooked.
  2. Strain the eel cooking liquid, and add half of it to the soup base.
  3. Drain the cooked vegetables and add to the soup base.
  4. Place cooked eel and pears in a large tureen. Pour the soup base over top, and serve.

Notes, tips, and variations[edit | edit source]

  • You may substitute chicken or vegetable stock for the beef stock.