Valencian Eel Stew

How to make a Valencian Eel Stew.

Too many people the thought of eating eels is something they have never considered. They are often thought of too snake- like to eat, but they are a fish, and one that is too overlooked.

Ingredients: Serves 4.

1 Kg/ 2.2 lbs of Eels.

1 Kg/ 2.2lbs of Potatoes.

6 Gloves of Garlic, crushed. 4 are for the stock, 2 for the thickener.

1/2 Teaspoon of Cayenne Pepper.

8 Tablespoons of Extra Virgin Olive Oil.

3 Teaspoons of sweet paprika.

Salt and Pepper.

Water (enough to cover ingredients)

2 Slices of Stale White Bread. This is needed to make breadcrumbs.

2 Tablespoons of Ground Almonds.

Method:

  1. First of all prepare the thickener.
  2. To do this, first grate the stale bread into breadcrumbs.
  3. Then place the breadcrumbs in a small bowl.
  4. Stir in the ground almonds and 2 gloves of the crushed garlic.
  5. Leave aside to use later.
  6. Now, heat the olive oil in a large saucepan.
  7. Add the remaining crushed garlic, and fry over a low heat until softened. Remove from heat.
  8. Add the paprika and chilli and stir into the oil for a few seconds.
  9. Next add the potatoes and stir into the spices and garlic until they are covered.
  10. Pour enough water to cover the potatoes generously.
  11. Sprinkle with a good pinch of salt.
  12. Bring the water to the boil.
  13. Then cover and cook for 10 minutes.
  14. After 10 minutes, add the chopped eels and cook for another 15 minutes.
  15. Don’t stir the eels as they cook, they may fall apart.
  16. When the 15 minutes is up, add the breadcrumb mix.
  17. Season with salt and pepper.
  18. Cook for a further 10 minutes.

Serve with fresh crusty bread!

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