RCI-SP.002.0089.001
Eel Chowder
Native American cuisine
Prep45 min
Cook90 min
Total135 min
Servings4
Difficultyadvanced
Ingredients
- size live eel (about 1 to 2 pounds1 mediumcut into 2 inch pieces)
- 2 cups
- ⁄3 cup white wine1 unit
- 2 tablespoons
- 2 tablespoons
- onion1 unitpeeled and sliced
- carrots2 unitpeeled and diced
- 1 unit
- 6 unit
- 2 tablespoons
- 1 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
- 1 cup
- pears6 unitpeeled and seeded
- 1 cup
- ½ 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.
12 minutes
2
Add eel and cook slowly until fish is tender.
15 minutes
3
Melt 2 tablespoons butter in a large kettle; add the 1 1/2 tablespoons flour and cook until blended.
3 minutes
4
Add beef stock, pot herbs, mint and celery; cook slowly for one hour.
60 minutes
5
Cook cauliflower and peas in boiling salted water until crisp-tender.
8 minutes
6
Make a syrup of 1/2 cup water and sugar; cook pears until tender.
10 minutes
7
About 1/2 hour before serving make dumplings: heat milk and butter, beat eggs and yolk and add flour combined wit hot milk.
5 minutes
8
Drop from spoon and cook in boiling salted water about 20 minutes.
20 minutes
9
To serve, first remove eel from liquid in which it was cooked.
2 minutes
10
Strain liquid and add half of it to meat broth.
2 minutes
11
Drain the cooked vegetables and add to meat broth.
2 minutes
12
Place eel and pears in a large tureen and pour soup over all.
2 minutes