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Time to allow: 30 minutes
Portions : 6
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Ingredients
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Amount
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Type of raw ingredient
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Modern Substitutes
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4 small
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eels
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small bunch
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parsley
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3/4 pint
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parsley sauce
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a pinch
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salt
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Method
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1
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Clean and skin the eels ( your fishmonger will do this if you are lucky enough to still have one nearby)
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2
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put them into a stew pan with the parsley, salt and enough warm water to just cover them.
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3
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simmer for 30 minutes or until tender
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4
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serve with the parsley sauce poured over them
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Recipe Comments
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1
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eels can be obtained all year round although they are traditionally not eaten in the spring |
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2
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if you are lucky enough to still have a fishmonger nearby he will clean and skin your eels
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