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Eel Chowder

Source and licence

"Eel Chowder" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Eel_Chowder, revision 4531784), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Eel_Chowder&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4531784

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  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.
  3. Melt 2 tablespoons butter in a large kettle; add the flour and cook until blended.
  4. Add beef stock, pot herbs, mint and celery; cook slowly for 1 hour.
  5. Cook cauliflower and peas in boiling salted water until crisp-tender.
  6. Make a syrup with the ½ cup water and sugar. Add pears and simmer gently until tender. Remove pears from syrup.
  7. To serve, first remove eel from liquid in which it was cooked.
  8. Strain the eel cooking liquid, and add half of it to the soup base.
  9. Drain the cooked vegetables and add to the soup base.
  10. Place cooked eel and pears in a large tureen. Pour the soup base over top, and serve.