Preparation info

  • Serve

    4 to 6

    unless otherwise stated.
    • Difficulty


Appears in

Two Fat Ladies Obsessions

Two Fat Ladies Obsessions

By Jennifer Paterson and Clarissa Dickson Wright

Published 1999

  • About

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, sl


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