Jellied Eels

While I’m sure the inclusion of wine is not traditional, I think it does give it a little “Je ne sais quoi.”


  • 2 lb eel, skinned and cleaned
  • 1 medium onion, finely sliced
  • 2 small carrots, sliced
  • A bouquet garni of parsley, thyme, and bay leaf
  • Few strips of lemon peel
  • ½ cup white wine
  • Small dash of white wine vinegar (1-2 tbsp)
  • Salt
  • Black peppercorns
  • Good fish stock
  • 2 tbsp minced parsley


Cut the eel into 2-inch lengths and place in a saucepan with the onion, carrots, bouquet garni, lemon peel, white wine, vinegar, salt, and a few black peppercorns. Add sufficient fish stock just to cover the contents of the pan. Bring slowly to a boil, then cover the pan, lower the heat, and simmer gently for 1 hour.

Remove the eel with a slotted spoon and place in a deep dish. Boil the cooking liquid to reduce by about one-third. Strain the liquid, add the chopped parsley, and pour over the eel. Leave until cold, then chill for several hours to set the liquid.