Matelote d'Anguille
(Eel Stew) Recipe

Origin: France Period: Traditional

This is a classic French recipe for a dish of eels cooked slowly in a red wine sauce with prunes and mushrooms.

Ingredients:

900g eel, skinned and cut into chunks (about 3cm thick)
3 tbsp brandy
8 prunes, pitted and chopped
4 tbsp oil
2 tbsp butter
1 bottle of red wine (a Bourgoyne, for preference)
30g butter
1 dessert spoon plain flour
2 garlic cloves, chopped
1 large onion, finely chopped
1 large leek, finely chopped
100g button mushrooms, quartered
1 bouquet garni (bayleaf, parsley, chervil, thyme)
salt and freshly-ground black pepper, to taste
watercress, to garnish

Matelote d'Anguille
(Eel Stew) Preparation:

Method:

Heat the oil and butter in a pan and when foaming add the eel pieces and fry until golden. Add the red wine and the prunes along with the bouquet garni then bring the mixture to a boil. Flame the brandy in a ladle then pour over the boiling liquid. As soon as the flames die down add a lid and reduce to a simmer then cook gently for 25 minutes.

In the meantime, add the remaining oil to a frying pan and use to fry the onion, garlic and leeks until soft (about 6 minutes). Stir in the mushrooms at this point and fry for about 6 minutes more, or until just golden.

Take the lid off the pan with the eels then mix the butter and flour into a smooth paste before whisking into the wine stock until smooth. Ad the onion and mushroom mix to the pan. Bring to a boil and cook until the sauce is thickened and smooth.

Turn the stew into a warmed serving bowl and garnish with a little watercress. Serve with boiled or mashed potatoes and green cabbage.

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