A Fine English Eel Stew

A fine English eel stew

Serves 4-6

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  • About 1 kilo of whole eel
  • 330ml dry cider
  • 150ml double cream
  • 3 tbsps chopped parsley
  • seasoning
  • Slices of rustic bread
  • Butter or oil to fry the bread.


  1. Cut the eel into two inch sections and season with salt and pepper. Pop the head and tail into a pan, cover - just - with water, bring to the boil then simmer for 15 minutes to make a stock.
  2. Remove the solid items and discard. Replace with the steaks. Add the cider. Do not boil - just simmer gently for 15 minutes (less for smaller eels). Cover during cooking.
  3. Remove eel steaks to a serving dish. Cover and keep warm.
  4. Fry the bread then keep warm.
  5. Now turn the heat up and boil down the stock. When you're happy with the consistency, add the cream and parsley. Heat through, check seasoning and pour over the steaks.
  6. Serve with the fried bread.