Smoked Eel Stock

Name: Smoked Eel Stock
Yield: Makes 1 litre (35 fl oz/4 cups)
Cuisine: Australia
Ingredients: 2 smoked eels, about 450 g (1 lb) each; 1 bay leaf; 3 black peppercorns; ¼ leek, white part only, finely chopped; 3 eschalots, finely chopped; 75 ml (2¼ fl oz) sake

Preparation info

Makes
1 litre

Difficulty
Medium

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

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

Oceania
Australia
Sydney
Stock
Pescatarian
Gluten-free

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 (