Stewed Eel Recipe
Ingredients
| 3 pounds of eel, cut in pieces 3 inches long | ||
| Onion | 1 Medium, minced | |
| 2 potatoes, finely diced | ||
| Rice | 1/4 Cup (16 tbs), uncooked | |
| 2 cups or more boiling water | ||
| 1 parsley sprig, chopped | ||
| Savory | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
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 seasoning.
Submerge in boiling water.
Close and bake.
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 seasoning.
Submerge in boiling water.
Close and bake.
Chef
