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Eel Fish Recipes
Eel fish is a member of foods belonging to the continental category.
It is sought after for being high omega-3.
It is a delicious main dish.
SL: 82
Braised Eels
These Braised eels make a fabulous meal ! Eel dishes being one of the most popular of the Cantonese and Shanghai cusines, I'm sure you'll love this culinary masterpiece from the region. Your suggestions for this Braised Eel are welcome ! Did you know the... - 42.9148
Eels A L Orly
1. Skin and clean the eels and cut them into three-inch lengths. Wash and drain. Add the lemon juice, cognac, salt and pepper. Let stand an hour or longer.
2. Sift together the flour, baking powder and one-fourth teaspoon salt. Mix the egg and milk and... - 29.9062
Barbecued Eel
The barbecued eel can be you pick of choice if you are planning for a fun barbecue and want to try something new. The barbecued eel with a marinade of lime juice with garlic, basil, peppercorns and parsley is a classy yet fun to cook and serve. It is... - 44.1643
Roulade Of Eel
This roulade of eel was one of my first kitchen adventures with this much hyped fish. The eel is halved and spread with a seasoned egg, pickles and mushrooms mix and cooked with stock and vinegar. The eel was perfect and so was my fancy family dinner. serve... - 43.6002
Stewed Eels
Wash and skin the eels.
Cut into pieces about 3 in long.
Put into a saucepan, add the stock, wine, finely-chopped onion, cloves, lemon rind and seasoning.
Simmer gently for 1/2 hr., or until tender, then lift carefully on to a hot dish.
Meanwhile knead... - 35.4642
Stewed Eel
Skin and clean eel; remove all fat carefully from inside.
Cut eel into 1 1/2-inch lengths, place in saucepan with salt, parsley and water to cover; cover pan closely and simmer for 1 hour or until tender.
Remove eel.
Blend remaining ingredients together, add... - 33.8504
Baked Conger Eel
Wash and dry the fish thor-oughly, skin and stuff with force-meat and bind it with tape.
Melt the butter or fat in a baking-dish or tin, put in the fish and baste well.
Bake gently for 1 hr., basting occasionally with fat and dredging the surface with flour. - 22.8625
Smoked Eel Savories
Cut the smoked eel into cubes.
Peel, core and slice the apples; sprinkle with lemon juice.
Spread each apple slice with some liver sausage, then place a ring of pineapple on each.
Sprinkle with a pinch of cayenne pepper and top with a cube of smoked eel.
Cut... - 33.4399
Fried Eels
Wash, skin and thoroughly dry the eels.
Divide them into pieces 2 1/2—3 in long.
Mix the flour, salt and pepper together, and roll the pieces of eel separately in the mix-ture.
Coat carefully with egg and breadcrumbs, fry in hot fat until crisp and... - 26.8031
Stewed Eel Volendam Style
Cut the eels into 2 inch pieces, sprinkle with the salt and let stand 5 minutes.
Stand the pieces of eel upright in a casserole just large enough to hold them.
Sprinkle with pepper and thyme and pour on the wine and lemon juice.
Place the bay leaves and onion... - 37.8813
Fried Eels
Score the eels.
Twist them into figure-eight shapes and secure them with skewers.
Put the milk into a bowl.
Put the eels in the milk and leave for a few minutes and then roll them in the flour.
Heat the oil to 375°F (190°C).
Add the eels and fry until... - 34.2842
Jellied Eels
Put the eels into a large pan with the stock, lemon juice, onion and bouquet garni and bring to a boil.
Reduce the heat, cover the pan and simmer for 30 minutes.
Remove the pan from the heat and let the eels cool in the cooking liquid.
Lift the eel pieces out... - 36.1895
Eel With Peanuts
Eel With Peanuts is a very tempting side dish that you must try out. Prepare the Eel With Peanuts effortlessly in a jiffy and let us know after you've enjoyed it ! - 42.78
Eel In Green Sauce
Eel In Green Sauce is an amazingly delicious side dish. Serve this Eel In Green Sauce; I am sure you will always be tempted to prepare this for every party! - 42.781
Eels In Tomato Sauce
1. Cut the eels into small sections. Wash and dry thoroughly.
2. Heat the oil in a skillet, add the onion, garlic and parsley and cook until the onion is transparent. Add the eels and cook very slowly, turning the sections so they absorb the flavor of the... - 27.0697
Stewed Eel
Try to buy eel thoroughly cleaned; if not, remove skin, let stand 15 minutes in a quart of cold salted water.
Wipe dry.
Rub with lemon, salt and pepper.
Cut eel into fine fillets.
Discard back bone.
Put layers of vegetables in baker first, then fish, and... - 36.4562
Eel Pate
1. Thaw the pastry. Ask your fishmonger to clean and skin the eels. Cut 2 pieces (5 cm/2 inches long) off the eels and put them aside. Chop the remaining flesh, as well as the fillets of whiting and the prawns.
2. In a bowl, mix the chopped fish and prawns... - 34.895
Eel Bourguignon
GETTING READY
1.Preheat the oven to 425F.
2.Slice the onions and cut eel in 3 inch long pieces.
MAKING
3.Combine onions with crushed garlic, parsley, peppercorn and mixed herbs.
4.Take a Romertopf, put the onion mixture layer on it.
5. Arrange eel on top of... - 45.2284
Jellied Eels Midget Gherkins
Open the 2 cartons of jellied eels (Norwegian fillets if obtainable), arrange in the centre of a gaily coloured serving dish and surround with the gherkins. - 12.7531
Baby Eels
Chop garlic cloves.
Heat oil in small skillet.
Add garlic; saute 2 to 3 minutes.
Add cayenne.
Wash and drain eels.
Add to oil; cook 30 seconds. - 21.5046
Braised Eel
Braised Eel is an exotic and authentic Chinese dish that you wouldn’t want to miss. This is an easy recipe for Braised Eel and you can serve it for a party to add to the surprise element to the menu. - 35.852
Baked Eel
1. Start oven, set at Moderate, 350° F. Rub a baking pan with margarine or butter.
2. Prepare the eel for cooking as described. Cut it in 1 1/2 or 2-inch slices. Season with salt.
3. Arrange the fish in the baking pan, dot with butter or margarine. Bake 30... - 21.2886
Eel A La Tesch
This is not some grand and elaborate dish, such as is served at an official banquet but one which was commonly served at the family table of that fine Dauphinois gourmet, President Loubet.
It is called Eel a la Tesch Tesch being the name of the President's... - 26.6753
Eels With Parsley
GETTING READY
1) Clean the eels and rub them with salt.
2) Let them sit for 10 minutes.
3) Rinse and make them dry.
4) Cut the eels into 7 cm (2 3/4 in.) long pieces.
5) Chop parsley and garlic.
MAKING
6) Dip each piece in milk and seasoned flour, brown the... - 39.902
Eels A L'orly
1. Skin and clean the eels and cut them into three-inch lengths. Wash and drain. Add the lemon juice, cognac, salt and pepper. Let stand an hour or longer.
2. Sift together the flour, baking powder and one-fourth teaspoon salt. Mix the egg and milk and... - 34.8707
Fried Eel
1. Set a frying kettle on a warm part of the range and fill it half full of shortening or fat. Let the fat slowly heat to 375° F., or hot enough to brown a 1-inch cube of bread in 40 seconds to 1 minute.
2. Cut the cleaned eel in 3-inch lengths as described.... - 26.6168
Smoked Eel Smetana
GETTING READY
1) Peel of the skin and on 4 individual serving plates, arrange the fillets.
2) Cut the eggs into half and rub the yolks through a coarse sieve. Finely chop the whites.
MAKING
3) Combine together the yolks, mustard, oil, vinegar and sour cream.... - 39.5552
Mock Eel
Slit the edges of the scallops to keep them flat.
Rub salt and pepper into the scallops.
Roll each scallop up tightly, press two sage leaves against each roll, and tie it up with string.
Fry the rolls in half of the butter over medium heat for about 10... - 30.8925
Eels Stewed In White Wine
Heat the olive oil with the butter in a large Dutch oven.
When the fat is hot, add the eel pieces and the onion and fry, stirring constantly, for 5 minutes.
Add the remaining ingredients, except the beurre manie, and bring to a boil, stirring.
Reduce the heat... - 43.074
Eels In Green Sauce
Feel like cooking up a yummy and exotic seafood dish! Then Eels In Green Sauce is the perfect choice. You can prepare this delicious dish using this recipe and trust me the resulting dish is fantastic! Try this Eels In Green Sauce recipe! - 45.3746
Eel Kebabs
Sprinkle the eel with the celery salt.
Cut the cucumber into 1/2-inch slices.
Seed and cut the pepper into cubes.
Make the bacon into rolls.
Thread pieces of eel, dill, cucumber, bacon rolls, mushrooms and pepper on to skewers.
Sprinkle with lemon juice, oil,... - 36.3079
Eel Stew
1 Clean the eel steaks. Wash and drain them and dredge them in flour.
2 Melt 2 tablespoons butter in a pan. When it is hot, add the onions and saute over low heat, stirring frequently. When they are just golden-brown, remove from the pan and set aside.
3 Melt... - 34.5525
Eel Pie
Preheat the oven to 350°F (180°C).
Roll out the pastry to fit the top of a deep pie dish and leave to rest.
Blanch the eel pieces in boiling salted water for 2 minutes, drain and cool.
Grease the pie dish with a little of the butter.
Layer the eel pieces... - 42.4494
Conger Eel Pie
Wash and dry the fish thor-oughly, remove all skin and bones and cut into neat pieces.
Place in layers in a pie-dish, sprinkling each layer with salt, pepper, onion, herbs and parsley.
Add water to J fill the dish and mix with it the vinegar.
Cover the... - 28.606
Smoked Eel Canapes
Spread bread slices with butter or margarine; cut each slice in half.
Lay one slice fish atop each half.
Combine sour cream and onion.
Spoon a dollop over smoked fish; garnish with capers. - 27.4538
Eels With Peas And Parsley Sauce
Put the eels in a deep oblong dish and add the boiling fish stock (broth). Alternatively, use the liquor from the canned peas. Add the lemon slivers, cover with vented cling film (plastic wrap) and cook for 5 minutes, until tender. Discard the lemon.
Put the... - 27.7257
Eel Stew
Put the fish heads and trimmings, all but 1 tablespoon water, the bouquet garni, 1 teaspoon salt, the peppercorns, celery and carrot in a saucepan.
Bring to the boil, then cover and simmer for 30 minutes.
Strain this court bouillon.
Heat the oil in a... - 39.4956
Smelts Or Sand-eels Au Gratin
Clean the fish and remove the heads, arranging the smelts side by side in a well-greased fireproof dish with 3 tablespoonfuls of butter and sprinkled with finely chopped parsley, shallots and mushrooms.
Add a little wine and stock; and cook on a gentle heat... - 20.0187
Eel In Dill Sauce
GETTING READY
1.Preheat the oven to 425 degrees.
2.Add a sprinkling of lemon juice and salt on fish and leave it for some time.
MAKING
3.Take a soaked Romertopf, place the fish in it.
4.Pour stock and wine and season with salt, pepper and sugar.
5. Add... - 47.2538
Zakuski Russian Hors D'oeuvre
Zakouski Russian Hors D'Oeuvre is a very tempting recipe that you must try out. Prepare the Zakouski Russian Hors D'Oeuvre in a jiffy and let us know after you've enjoyed it ! - 31.7533
Mixed Fish Fry
Thaw fish, eel, and shrimp, if frozen.
Cut haddock into large chunks.
Cut eel into 2-inch pieces.
Shell shrimp, leaving last section and tail intact.
Combine flour, 1 teaspoon salt and 1/8 teaspoon pepper.
Combine eggs and 1/4 cup water.
Dip fish, eel, and... - 38.4283
Fresh Water Fish Stew
Clean and dry fish.
Cut eel into 5 cm/2 in pieces.
Prepare a court-bouillon with onion, carrots, seasonings, and wine in a large casserole.
Bring to the boil, and allow to simmer for about 30 min.
Add the fish one by one.
The time needed for cooking each will... - 42.632
Fish Salad
For this recipe use fish with rather firm flesh such as skate pollack, conger eel, hake, turbot, halibut.
Leave the fish to get cold in the Court Bouillon in which it has been cooked.
Cut it in thin slices, and steep for 1 hour in a sauce made from oil, three... - 17.0411
Fish Kebabs
Skin and bone the eel.
Wash all the fish, remove any skin or bones, cut into cubes (not too small) and put in a bowl.
Add the salt, pepper, mustard, Worcestershire sauce, Tabasco sauce and caraway seeds; toss the fish cubes in the seasoning.
Peel and halve... - 39.6454
Mixed Fish Fry
Thaw frozen fish.
Cut haddock into large chunks.
Cut eel, crosswise, into 2-inch pieces.
Shell shrimp, leaving last section and tail intact.
Combine flour, salt, and pepper.
Combine eggs and 1/4 cup water.
Dip seafoods into flour and then in egg mixture; roll... - 41.8816
Fish And Corn Chowder
Lightly fry the bacon in the fat in the uncovered pressure cooker.
Add the onion, celery and potatoes and saute for a further minute.
Add the fish stock, bayleaf, eel, corn, salt and pepper.
Put on the lid and bring to high (15 lb) pressure, then cook for 8... - 43.6034
Simple Poached Fish
"Lean fish generally give best results for boiling since they do not fall apart as readily as fat fish. Whole fish, slices or fillets may be used.
1. Wrap the fish in cheesecloth or parchment paper, place in wire basket or place fish on plate and wrap both in... - 23.6937
Broiled Fish
1. Remove head and tail if desired, split and clean.
2. Wipe dry, sprinkle with salt and pepper and place on greased broiler, flesh side up.
3. Place 3 inches from broiler heat; broil 10 minutes.
4. Turn and broil until skin is brown and crisp.
5. Serve... - 22.2931
Fried Fish
1. Clean fish, leaving heads and tails on small fish. Cut large fish into 1-inch slices of fillets.
2. Cook plain or dip into milk or egg mixed with tablespoons water; then roll in salted flour, corn meal or fine dry bread crumbs.
3. Place in hot frying pan... - 25.0366
Fish A L'orientale
Put the fish in a fireproof dish with the tomato puree, onion, salt, pepper and bunch of mixed herbs.
Cover with white wine and a little water.
Boil for only 2 minutes, with an asbestos mat under the dish.
Then put the dish in a hot oven for 30... - 22.9648
Classic Fish Stew
Skin and bone the fish and cut into 1-inch pieces.
Mix the salt, pepper, lemon juice, parsley and oil and pour over the fish.
Marinate for 2 hours.
Melt the butter in a saucepan and fry the leeks and onions for 2 minutes.
Sprinkle over the flour.
Cook,... - 43.3819
Fish Stew
MAKING
1) In a 6- to 8-quart enameled or stainless-steel pot, add the 3 pounds of fish trimmings, sliced onions, parsley sprigs, bay leaf and whole black peppercorns. Mix.
2) Add in the white wine and water. Stir at intervals, bring to a boil over high... - 42.5938
All Purpose Quick Fish Court Bouillon
MAKING
1) In a 6 quarts pressure cooker, bring 2 1/2 quarts (2 1/2 liters) of cold water to a rapid boil.
2) Add the fish and rest of the ingredients except salt.
3) Stir well, taste the bouillon and add the salt to taste.
4) Place the lid, bring up the... - 39.7122
Smoked Fish Starter
1 Trim, wash and dry the cabbage and shred it finely with a large sharp kitchen knife. Put the shredded cabbage into a bowl, sprinkle lightly with salt and leave to stand while continuing with the preparation.
2 Drain the marinated herring and fillet them.... - 40.2685
Fish Soup
Cook the chopped carrot, onion, and garlic together for 10 minutes in the olive oil; then add the fish cut in slices, and continue cooking for 5 minutes longer.
Pour the white wine and the water over the fish, add a good dash of pepper, and then the tomato... - 27.8329
Fish Soup
GETTING READY
1. In a large pan, tip in the olive oil and the clarified butter
2. Add the mirepoix, shallots, and the 3 cloves of garlic, halved
3. Sauté gently until golden
4. Deglaze the pan by adding white wine and stirring the pan
5. Add the red wine,... - 46.3302
Fish Stew
Clean, scale or skin the fish: cut them in slices, put them in a pan with the onions (one of them spiked with the cloves), the bunch of mixed herbs, pepper and salt.
Fill up with enough white wine to cover the fish.
Boil briskly, then take out the fish and... - 38.3553
Bouillabaisse
This Bouillabaisse tastes incredible ! If you want to slurp one of the best assorted fish soups make this right away ! You'll surely like this Bouillabaisse ! Feel free to share your thoughts on this magnificent fish soup with me. - 42.5922
Traditional Bouillabaisse
Bouillabaisse is a mixed fish stew made along with vegetables. European in origin, this bouillabaisse recipe has added seafood to it and is herbed with thyme and parsley. Coloured with a hint of saffron, which is the hallmark of bouillabase, this fish stew... - 45.464
Gentsche Waterzooi
Cut fish and eel into equal-size pieces about 1 inch square.
Put water and wine into kettle with carrot, onion, cloves, bay leaf, parsley, and tarragon, if desired; bring to boil and simmer for 30 minutes.
Strain, add fish, and simmer for 20 minutes, or until... - 42.3599
Anguilles Quo Vadis
MAKING
1) In a skillet, saute the eels in the oil for about 5 minutes.
2) Pour the chicken broth and cook for further 5 minutes, drain well.
3) Mix the eels, lemon juice, wine, herbs, spinach, salt and pepper to taste together. Allow to boil, then cool and... - 39.3646
Anguilla Marinata
MAKING
1. In a medium sized heavy bottomed saucepan heat oil, add onions, garlic, thyme, bay leaves, peppercorns and salt.
2. Cook it on moderate heat, for about 7 to 8 minutes or until the onions are transparent but not brown, stirring frequently.
3. Now add... - 42.8122
Matelote
Put the mussels into a large frying pan.
Pour in the court bouillon and bring to a boil, shaking the pan occasionally.
Cover the pan and cook for 5 minutes.
Lift out the mussels, discarding any that have not opened, and keep warm.
Strain and reserve the... - 42.9016
Seafood Tempura
This Seafood Tempura makes a delicious snack ! Try out this Seafood Tempura with your favorite dips ! Your suggestions are welcome ! - 36.8918
Matelote A L'alsacienne
1. Put the carrots, leeks and onions in a large pan with the water, thyme, bay leaf, parsley, nutmeg and salt and pepper to taste. Bring to the boil, then lower the heat and simmer for 1 hour.
2. Strain the liquid into a clean pan, add the wine and bring to... - 42.4373
Simple Bouillabaisse
Heat the oil or butter in a large saucepan, then fry the sliced onion, crushed garlic and sliced tomatoes until soft.
Add all the other ingredients except lobster or prawns, wine and chopped parsley.
Simmer for 15-20 minutes.
Take out the bay leaf and add the... - 37.6104
Hitsumabushi With Frozen Roasted Unagi
Looking for a great Japanese main dish?? This Japanese delicacy is worth a try. The mouth watering taste of rice with roasted fresh water eel is sure to cast a spell on you. Surprise your family with this traditional Japanese recipe. - 145.698
Oriental Futomaki Sushi & California Roll
Looking for a n authentic Sushi recipe that you can try at home? This Japanese delicacy consists of two kinds of sushi rolls. The Futomaki Sushi rolls have the traditional Japanese flavor and California Rolls have more of a fusion taste. Together they make a... - 148.848
Matelote
GETTING READY
1. Prepare fish stock with the fish heads, vegetables, pepper, bay leaf, parsley and chicken stock.
2. Strain, measure and reserve 1 cup of stock.
3. Wash all fish thoroughly and pat dry.
4. Rub fish with lime juice and salt.
MAKING
5. Heat... - 44.72
Bouillabaisse
Skin eel first.
Cut skin around head of eel.
With a sharp knife, cut under skin slowly to loosen a small flap.
Hold head in one hand and grasp skin with the other hand or use a pair of pliers.
Strip the skin off as you would a glove, in one motion.
Cut off... - 46.0942
Bouillabaisse
Put the tomatoes, onions and garlic into a large, heavy-bottomed pan with the oil.
Add the herbs and the saffron and season well.
Put the firmer fish (porgy and conger eel) on top and cover with boiling water.
Cook over high heat for 5 minutes.
Then add the... - 42.4364
Anguilla In Umido Al Vino Bianco
Clean the eels then cut into 2-inch pieces.
Dry on paper towels.
Heat the oil in a saucepan.
Add the onion and garlic and fry very gently until the palest gold.
Add the eel and fry until golden all over.
Add the lemon peel and sage, then put in the tomato... - 32.8782
Simplified Bouillabaisse
Chop the white part of the leeks, and put in a saucepan with the cloves of garlic, the bunch of mixed herbs, the tomato puree, the fish, also chopped-in small pieces, the white wine, the pinch of pepper and saffron; cover with water.
Poach briskly for 10... - 29.342
Garfish With Coconut Sauce
1. To prepare garfish, cut off heads, make an incision from top to tail, being careful not to cut right through. Place fish cut side down and flatten out with palm of hand.
2. Heat oil in a large frying pan over moderate heat. Add garlic, cook 1 minute. Add... - 37.0291
Cape Cod Bouillabaisse
Clean fish; cut into 1-inch slices.
Remove heads from lobsters, remove nonedible sacs located behind heads.
Split tails; remove intestinal veins.
Cut lob- sters in shells into 1-inch pieces.
Place leeks, onions, carrot and tomatoes into large kettle; add... - 45.8868
Classic French Bouillabaisse
GETTING READY
1. Cut the lobsters lengthwise and de-vein them.
2. Divide it into pieces without removing the shell.
3. Cut the mackerel, perch and the eel into 1 inch sized pieces.
4. Clean the mussels and clams by dusting the sand from them.
MAKING
5. Take a... - 46.8085
Breton Fisherman's Soup
Melt 1 tablespoonful of butter, or fat, in a large pan; fry the onion in it, finely sliced, till it is golden brown.
Then add 3 pints of hot water, some pepper, and a little salt, and bring to the boil.
In this liquor cook the potatoes cut up into thin... - 34.0683
Mock Bouillabaisse
1. Heat the oil in a large pan. Add the onions, leeks,carrots, and garlic. Cook slowly until golden brown, stirring frequently to prevent burning.
2. Add the fish, which should be boneless and cut into chunks. Add the peeled, chopped tomatoes (or canned... - 34.6104
Seafood Casserole
GETTING READY
1. To prepare the fish cut them into several small chunks, mix with the salt, egg white and cornflour paste.
2. Shell or peel the shellfish as necessary.
3. Squeeze dry the mushrooms, discard any hard stalks and thinly shred.
4. Cut each cake of... - 42.7337
Smorrebrod
Smorrebrod has a great taste. Smorrebrod gets its taste from Bread, dressed with seafood spread, and topped with sausages and meats. Smorrebrod is inspired by many restaurants across the world. - 40.9347
Temaki Sushi
Want to try some great Sushi at home?? Its time you watch this video. The chef demonstrates a step by step process to prepare Temaki Sushi, which is a fancy, hand rolled sushi. Watch the video now and treat your family to this Japanese Delicacy. - 148.186