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Slow-Cooked Eel Stew with Anchovy-Dill - Image 1

Slow-Cooked Eel Stew with Anchovy-Dill

European cuisineBelgian cuisineNorth Sea coastal cuisine
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Slow-Cooked Eel Stew with Anchovy-Dill

Paling in 't groen

  1. Stews & Curries

Prep: 20 min • Cook: 90 min. An enriched version of the Flemish classic, slow-cooked for deeper flavour. The green herb sauce is enhanced with the umami of anchovy and the fresh aroma of dill, creating a complex and comforting stew.

Preparation time
20 min
Cooking time
1 hr 30 min
Total time
1 hr 50 min
Servings
4
Course
Main
Complexity
Medium
Units:
Scale:

Ingredients

  • 2lb eel fillets(cleaned and cut into pieces)
  • 18oz leeks(white and light green parts only, roughly chopped)
  • 1 cup fresh parsley(packed, chopped)
  • 1 cup fresh dill(packed, chopped)
  • 4 pcs anchovy fillets(oil-packed, drained and finely chopped)
  • 2oz butter
  • 2oz flour
  • 16 7/8 fl oz vegetable broth
  • 6 3/4 fl oz heavy cream
  • 2 tbsp lemon juice
  • pcs salt(to taste)
  • pcs black pepper(freshly ground, to taste)

Instructions

Stew Preparation

  1. Melt the butter in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped leeks and sauté until softened, about 5-7 minutes.
  2. Sprinkle the flour over the leeks and stir well to create a roux. Cook for 1-2 minutes, stirring constantly, until lightly golden.
  3. Gradually whisk in the vegetable broth until smooth. Bring the mixture to a gentle simmer, stirring to thicken.
  4. Add the chopped anchovy fillets, if using, to the simmering sauce and stir until they dissolve. This adds a deep umami flavor.
  5. Gently place the eel pieces into the simmering sauce. Ensure they are mostly submerged. Cover the pot and reduce the heat to low.
  6. Simmer for 60-75 minutes, or until the eel is tender and cooked through. Avoid stirring too vigorously, as this can break up the eel.
  7. In the last 10 minutes of cooking, stir in the chopped parsley, dill, and heavy cream. Heat through gently, but do not boil.
  8. Stir in the lemon juice and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.

Nutrition

Servings
4
Serving size (imperial)
12.3 oz
NutrientPer servingPer 100 gTotal (4 servings)
Calories650 kcal185.7 kcal2,600 kcal
Protein35 g10 g140 g
Fat45 g12.9 g180 g
Carbs25 g7.1 g100 g

Tips

  • Ensure your eel is thoroughly cleaned and scaled before cutting into pieces for cooking.
  • Simmer the stew gently to keep the eel pieces intact and tender. Avoid vigorous boiling after adding the eel.
  • Serve hot with boiled potatoes or crusty bread to soak up the delicious green herb sauce.

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