Cookbook:Eel Chowder

Cookbook | Ingredients | Recipes | Native American cuisine


Serves 6:

Soup baseEdit
Vegetables and pearsEdit
  • 1 cup sugar
  • ½ cup water
  • 6 pears, peeled and seeded


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

Tips, Notes, and VariationsEdit

  • You may substitute chicken or vegetable stock for the beef stock