French · Dinner
Wine Braised Eel Stew
Freshwater eel simmered in red wine with pearl onions, mushrooms and bacon lardons, finished with a butter-thickened sauce until glossy and deep in colour. Rooted in Burgundian matelote technique, the fish stays firm while the broth reduces to a rich, wine-dark stew. Served with boiled potatoes and crusty bread.
$10
20 minsPrep
45 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
612Calories
41.3gProtein
36.9gFat
10.8gCarbs
3.9gSugar
1.6gFiber
690mgSodium
195mgChol
14.2gSat Fat
780mgPotassium
55mgCalcium
3.4mgIron
3.8mcgVitamin B12
6.5mgVitamin C
protein-rich
low-carb
rich-umami
hidden-gems
gluten-free
Instructions
1
Prep
Pat the eel pieces dry with paper towel and season lightly with salt and black pepper.
2
Sear
Melt half the butter in a heavy pot over medium-high heat, add the bacon lardons and cook 3 minutes until the fat renders and the edges turn golden.
3
Sear
Add the eel pieces to the pot and sear 2 minutes per side over medium-high heat until the flesh turns opaque and lightly browned; remove to a plate.
4
Saute
In the same pot over medium heat, add the pearl onions and mushrooms and cook 5 minutes, stirring occasionally, until the onions pick up golden edges.
5
Bloom
Stir the minced garlic into the pot and cook over medium heat 30 seconds until the raw smell goes.
6
Deglaze
Pour the brandy into the pot and scrape the base with a wooden spoon over medium heat 1 minute until the browned bits lift.
7
Braise
Return the eel and bacon to the pot, pour in the red wine and chicken stock, add the bay leaf and thyme, and bring to a simmer over medium heat; cover and cook 25 minutes over low heat until the eel is fork-tender.
8
Thicken
Mash the remaining butter into the simmering liquid and cook uncovered over medium-low heat 5 minutes until the sauce coats the back of a spoon; season with salt and pepper.
9
Plate
Spoon the eel, onions and mushrooms into a shallow bowl, ladle the sauce over the top, and scatter the fresh parsley to finish.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g fresh eel, skinned, gutted and cut into 2-inch pieces
- 2 cup480ml red wine (young, fruity red such as Beaujolais)
- 3.6 oz100g bacon lardons
- 1212 pearl onions, peeled
- 5 oz140g button mushrooms, halved
- 2 tbsp2 tbsp butter
- 22 small clove garlic
- 22 bay leaf
- 1 tsp1 tsp fresh thyme leaves
- 4 tbsp4 tbsp brandy or cognac
- 2/3 cup160ml chicken stock
- 2 tsp2 tsp fresh parsley
- salt, to taste
- black pepper, to taste
