RCI-SP.002.0003.001
Eel Chowder
Native American cuisine
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- size live eel (about 1 to 2 pounds1 mediumcut into 2 inch pieces)
- water2 cups
- ⁄3 cup white wine1 unit
- vinegar2 tablespoons
- parsley2 tablespoons
- onion1 unitpeeled and sliced
- carrots2 unitpeeled and diced
- bay leaf1 unit
- peppercorns6 unit
- butter (can substitute margarine)2 tablespoons
- flour1 ½ tablespoons
- beef stock (can substitute Chicken or Vegetable stock in for better flavor or increased healthiness8 cupsas long as 8 cups are used)
- bunch pot herbs1 unit
- mint1 teaspoonminced
- celery½ cupdiced
- cauliflower½ unitbroken into small florets
- peas1 cup
- pears6 unitpeeled and seeded
- sugar1 cup
- water½ cup
Method
1
Combine 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for five minutes.
2
Add eel and cook slowly until fish is tender.
3
Melt 2 tablespoons butter in a large kettle; add the 1 1/2 tablespoons flour and cook until blended.
4
Add beef stock, pot herbs, mint and celery; cook slowly for one hour.
5
Cook cauliflower and peas in boiling salted water until crisp-tender.
6
Make a syrup of 1/2 cup water and sugar; cook pears until tender.
7
About 1/2 hour before serving make dumplings: heat milk and butter, beat eggs and yolk and add flour combined wit hot milk.
8
Drop from spoon and cook in boiling salted water about 20 minutes.
9
To serve, first remove eel from liquid in which it was cooked.
10
Strain liquid and add half of it to meat broth.
11
Drain the cooked vegetables and add to meat broth.
12
Place eel and pears in a large tureen and pour soup over all.