Cookbook:Eel Chowder


 * Native American cuisine

Eel

 * 2 cups water
 * ⅓ cup white wine
 * 2 tablespoons vinegar
 * 2 tablespoons parsley
 * 1 onion, peeled and sliced
 * 2 carrots, peeled and diced
 * 1 bay leaf
 * 6 peppercorns
 * Salt
 * 1 ea. (about 1–2 lbs) medium-sized eel, cut into 2-inch pieces

Soup base

 * 2 tablespoons butter or margarine
 * 1 ½ tablespoons flour
 * 8 cups beef stock
 * 1 bunch pot herbs
 * 1 teaspoon mint, minced
 * ½ cup celery, diced

Vegetables and pears

 * ½ cauliflower head, broken into small florets
 * 1 cup peas


 * 1 cup sugar
 * ½ cup water
 * 6 pears, peeled and seeded

Prepare eel

 * 1) Combine the 2 cups water, wine, vinegar, 2 sprigs parsley, onion, one carrot, bay leaf, peppercorns and salt; bring to a boil and cook for 5 minutes.
 * 2) Add eel, and cook slowly until fish is tender.

Soup base

 * 1) Melt 2 tablespoons butter in a large kettle; add the flour and cook until blended.
 * 2) Add beef stock, pot herbs, mint and celery; cook slowly for 1 hour.

Vegetables and pears

 * 1) Cook cauliflower and peas in boiling salted water until crisp-tender.
 * 2) Make a syrup with the ½ cup water and sugar. Add pears and simmer gently until tender. Remove pears from syrup.

Serving

 * 1) To serve, first remove eel from liquid in which it was cooked.
 * 2) Strain the eel cooking liquid, and add half of it to the soup base.
 * 3) Drain the cooked vegetables and add to the soup base.
 * 4) Place cooked eel and pears in a large tureen. Pour the soup base over top, and serve.

Notes, tips, and variations

 * You may substitute chicken or vegetable stock for the beef stock.