Smoked Eel Stock

Preparation info

  • Makes

    1 litre

    • Difficulty

      Medium

Appears in

Sepia: The Cuisine of Martin Benn

Sepia

By Martin Benn

Published 2014

  • About

Ingredients

  • 2 smoked eels, about 450 g (1 lb) each
  • 75

Method

Preheat the oven to 200°C (400°F/Gas 6).

Remove the skin, fillets and bones from the eels and set aside. Remove the pin bones from the fillets to yield about 350 g (