Anguille En Matelote

Name: Anguille En Matelote (Eel En Matelote)
Cuisine: France
Ingredients: 1½ ozs. of butter, mixed herbs, salt and pepper; 1½ ozs. of butter, mixed herbs, salt and pepper; ¼ lb. of mushrooms; 1½ ozs. of butter, mixed herbs, salt and pepper; 12 pickling onions, a few Dublin Bay prawns (when available), croûtons of fried bread; 12 pickling onions, a few Dublin Bay prawns (when available), croûtons of fried bread; 12 pickling onions, a few Dublin Bay prawns (when available), croûtons of fried bread; 12 pickling onions, a few Dublin Bay prawns (when available), croûtons of fried bread; ½ pint of red wine; 2 lbs. of eel; 1 gill of stock or water; 1 gill of stock or water; ½ a clove of garlic; 5 ozs. of onions; 1½ ozs. of butter, mixed herbs, salt and pepper; 1 oz. of flour

Eel En Matelote

Preparation info

Difficulty
Easy

Appears in

Recipes of all Nations

By Countess Morphy

Published 1935

About

There are many versions of this excellent and typical French dish, and each district boasts of its special matelote. I give the one which is usually served in Paris, and which is easily made.

Ingredients

2 lbs. of eel
½ pint of red wine
1 gi

Europe
France
Fish course
Dinner
Pescatarian

Method

Put the sliced onions in a large saucepan with the fish, cut in 3 inch lengths, the chopped herbs, garlic and a little salt. Cover with the wine and stock or water, put the lid on the saucepan, bring to the boil, and boil moderately fast for 15 minutes. Remove the pieces of eel from th