Matelote d’Anguille

Name: Matelote d’Anguille (Eel Stew)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: For 6
Cuisine: French
Ingredients: Baby onions 12; French shallots 3; Bouquet garni 1; Mushrooms 200 g; Butter 30 g; Flour 30 g; Fish stock 300 ml; New potatoes 12; Red wine 300 ml; Salt, pepper; Eels 2

Eel Stew

Preparation info

For
6

Difficulty
Medium
Ready in
40 min

Appears in

Ripailles

By Stéphane Reynaud

Published 2008

About

Ingredients

Eels 2
French shallots 3
Baby onions 12
Mushrooms

Europe
France
Fish course
Pescatarian
Mediterranean

Method

Kill the eels, make an incision around their neck and remove the skin. Clean and cut into sections.
In a stewing pot, melt the butter and brown the sliced shallots. Add the flour and pour in the fish stock and red wine. Add the bouquet garni, onions, mushrooms and halved potatoes.
Let simmer for 10 minutes, then add the chunks of eel, cook for a furth