Eel Chowder

• 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
• 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
• ½ cauliflower head, broken into small florets
• 1 cup peas
• 1 cup sugar
• ½ cup water
• 6 pears, peeled and seeded

Ingredients for 6 servings (5.4 kg) · the original recipeShow how each ingredient was counted

Method

1. 1

   Prepare eel: 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.

   Stovetop
2. 2

   Add eel, and cook slowly until fish is tender.

3. 3

   Soup base: Melt 2 tablespoons butter in a large kettle; add the flour and cook until blended.

4. 4

   Add beef stock, pot herbs, mint and celery; cook slowly for 1 hour.

5. 5

   Vegetables and pears: Cook cauliflower and peas in boiling salted water until crisp-tender.

6. 6

   Make a syrup with the ½ cup water and sugar. Add pears and simmer gently until tender. Remove pears from syrup.

   Stovetop