Matelote Of Eels
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 4
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2             pounds  eels - skinned -- cut 1 1/2" long pcs
  2             medium  onions -- chopped
  1                     bay leaf
  1              pinch  thyme
  2             sprigs  parsley
  1                     garlic clove
  2               cups  red wine
     1/2      teaspoon  salt
     1/8           cup  brandy
  2        tablespoons  butter
  12             small  white onions
  1                cup  sliced mushrooms -- fresh or canned
     1/4      teaspoon  pepper
  8             slices  french bread -- fried in butter
  1         tablespoon  beurre manie -- * see note
 

Preparation:

* Note: The recipe for "Beurre Manie" is included in this database. In large, heavy saucepan, combine eels, chopped onions, bay leaf, thyme, garlic, wine, and salt. Bring to boil. Add brandy and ignite. Cover and simmer for 15 minutes. Remove eels to heated dish and keep warm. Meanwhile, in small saucepan, heat 1 tablespoon butter. Add small onions and cook for 10 minutes, or until onions are slightly browned. Strain cooking liquid from eels and return liquid to pan. Add mushrooms, small onions, and pepper. Bring to boil and simmer for 10 minutes. Return eels to pan and continue cooking for 10 minutes, or until eels are tender. Add Beurre Manie. Cook for a few seconds, until sauce thickens. Remove eels to heated serving dish. Surround with onions and mushrooms. Off fire, add remaining butter cut into small pieces. Pour sauce over eels. Garnish with fried bread. Serve hot. Suggested Wine: A light red wine; chilled dry white wine; or a rose wine.

 

Nutritional Information:

2802 Calories (kcal); 34g Total Fat; (11% calories from fat); 86g Protein; 509g Carbohydrate; 16mg Cholesterol; 5956mg Sodium