Eels en Matelote

Matelote d’Anguille

Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • 2 Pounds of Eel, or a 2-Pound Fish
  • A Large Onion, or ½ Pint of Button Onions
  • A Clove of Garlic
  • A Tablespoonful of Lard
  • 2 Tablespoonfuls of Flour
  • A Glassful of Good Claret
  • A Can of Mushrooms
  • A Pint of Oyster Liquor
  • A Bay Leaf
  • A Sprig of Thyme
  • Croutons to Garnish


Matelote d’anguille is a famous old Creole dish. The following is the old Creole recipe, and when once eaten after this mode of preparation, there is seldom a refusal to give the Eel its due credit as a dish fit for the most fastidious gourmet. It should always be remembered that the largest Eels are not the best for eating. The Creoles always reject those taken from the river, near the wharves. The Eels found in the bays and lakes are the most recherche.

Clean and skin the Eel, using about two pounds. Cut in one-inch or two-inch pieces as desired. Take one large onion or a half-pint of button onions, and a clove of garlic, and chop fine. Make a Roux with one tablespoonful of lard, adding, when hot, the chopped onions and parsley, and gradually adding, when these begin to brown, the two tablespoonfuls of flour. Pour in one good glass of Claret and a can of mushrooms. Add a pint of oyster stock or oyster liquor, and let cook a while. Season to taste with Cayenne and salt, adding the bay leaf and thyme. When it boils, add the Eels that have been thoroughly cleansed and placed in cool water and allowed to stand about fifteen minutes. When these are added to the Matelote, let it simmer about an hour. Serve with a fancy garnish of Croutons.