A fine English eel stew
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- About 1 kilo of whole eel
- 330ml dry cider
- 150ml double cream
- 3 tbsps chopped parsley
- Slices of rustic bread
- Butter or oil to fry the bread.
- 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.
- 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.
- Remove eel steaks to a serving dish. Cover and keep warm.
- Fry the bread then keep warm.
- 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.
- Serve with the fried bread.