CookEat Recipe
Eel with Peas
Tender skin-on eel and green peas in a light onion-parsley braise, with the peas cooked in the eel juices.
Method
Steps
Step 1
Gather the ingredients: 800 g legally sourced adult European eel (Anguilla anguilla), professionally gutted and headed, prepared weight with skin retained; 150 g onion, finely chopped; 3 tablespoons finely chopped parsley; 1 tablespoon olive oil; Salt and black pepper; About 400 ml hot water, added as needed; 400 g shelled green peas.
Step 2
Use adult eel from a licensed food supplier who can confirm legal sourcing for your location; keep at 4°C or colder before cooking. Cut the prepared skin-on body into short 3–4 cm pieces and check for loose bones.
Step 3
Warm the oil in a wide casserole. Cook the onion and parsley with salt and pepper for 8–10 minutes, until the onion takes a little colour. Add the eel and turn gently for 4–5 minutes to coat it in the seasoning. Add about 250 ml hot water, cover and simmer gently for 20–30 minutes, until tender and at least 70°C beside the bone. Use a little more water if needed; do not add tomato.
Step 4
Lift out the eel with a slotted spoon and keep it covered and hot above 60°C while the peas cook. Put the peas in the same onion-parsley cooking juices and simmer for 10–20 minutes, depending on their size, until tender. Add the remaining hot water gradually if the sauce becomes too dry.
Step 5
Return the eel to the peas, turn gently and heat everything through for about 3–5 minutes. Serve hot with the light cooking juices, removing the central bones while eating.
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