Stewed Eels with Garlic

Name: Stewed Eels with Garlic (Anguilles à l’ail)
Cuisine: Swiss
Ingredients: 675 g (1½ lb) fresh eel, skinned; 25 g (1 oz) shallots, finely chopped; 1 clove of garlic, skinned and crushed; 350 ml (12 fl. oz) fish stock; 1 bouquet garni (leek, celery, thyme, parsley stalks and onion, tied together); 1 bouquet garni (leek, celery, thyme, parsley stalks and onion, tied together); 1 bouquet garni (leek, celery, thyme, parsley stalks and onion, tied together); 1 bouquet garni (leek, celery, thyme, parsley stalks and onion, tied together); 1 bouquet garni (leek, celery, thyme, parsley stalks and onion, tied together); 1 bouquet garni (leek, celery, thyme, parsley stalks and onion, tied together); 12 button onions; 100 g (4 oz) tomatoes, skinned, seeded and diced; 8 button mushrooms, well washed and dried; 30 ml (2 tbsp) chopped parsley; squeeze of lemon juice; salt and freshly ground pepper; salt and freshly ground pepper

Anguilles à l’ail

Preparation info

4
people

Difficulty
Easy

Appears in

Cuisine Naturelle

By Anton Mosimann

Published 1985

About

Ingredients

675 g (1½ lb) fresh eel, skinned
25 g (1

Europe
France
Switzerland
Fish course
Pescatarian
Gluten-free

Method

Cut the skinned eel into bite-sized pieces.
Sweat the shallots in a non-stick pan without browning for about 2 minutes.
Add the pieces of eel and sweat for a further 2 minutes, then add the garlic.
Add the fish stock, bouquet garni and button onions. Cover and simmer for 7-8 minutes.
Add the tomatoes, mushrooms and parsley. Simmer fo