Slow-Cooked Eel Stew with Anchovy-Dill
Slow-Cooked Eel Stew with Anchovy-Dill
Classic DishPaling in 't groen
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
Instructions
Stew Preparation
- 1Melt 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.
- 2Sprinkle the flour over the leeks and stir well to create a roux. Cook for 1-2 minutes, stirring constantly, until lightly golden.
- 3Gradually whisk in the vegetable broth until smooth. Bring the mixture to a gentle simmer, stirring to thicken.
- 4Add the chopped anchovy fillets, if using, to the simmering sauce and stir until they dissolve. This adds a deep umami flavor.
- 5Gently place the eel pieces into the simmering sauce. Ensure they are mostly submerged. Cover the pot and reduce the heat to low.
- 6Simmer for 60-75 minutes, or until the eel is tender and cooked through. Avoid stirring too vigorously, as this can break up the eel.
- 7In the last 10 minutes of cooking, stir in the chopped parsley, dill, and heavy cream. Heat through gently, but do not boil.
- 8Stir in the lemon juice and season with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Nutrition Information
- Calories
- 650 kcal
- Protein
- 35 g
- Fat
- 45 g
- Carbs
- 25 g
| Nutrient | Per serving |
|---|---|
| Calories | 650 kcal |
| Protein | 35 g |
| Fat | 45 g |
| Carbs | 25 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.
