| Prep: 30 mins | Cook: 2 hours | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 454 | 28g | 6g | 20g |
| sugars | fibre | protein | salt |
| 7g | 3g | 33g | 1.5g |
Why I Love Portuguese Eel Stew
There’s something truly captivating about the recipe for Eel Stew. Notice is immediate when a recipe like this strikes a chord in your heart; it speaks to the collective journey of cuisines, immersing you in a world of flavors that is at once familiar yet exotic. Far more than a mere dish, the Eel Stew melds together staples from the Portuguese kitchen, a perfect blend of land, sea, and pure, robust flavor. And even though my culinary heart is firmly rooted in the New England seafood tradition and the comforting richness of Irish food, I am forever fascinated by the remarkable variety that characterizes world cuisine. This blending of culinary worlds excited me when I ventured into crafting this very Portuguese recipe.
A Touch of Personal Influence
More often than not, it’s the personal stories and shared experiences that make recipes truly unique and memorable. My grandmother often reminds me that food isn’t just about eating; it’s a language, a way of connecting with others. With each bowl of Eel Stew that simmered on my stove, I felt closer to the heart of Portuguese tradition and culture, a sentiment I hope to pass on to our little boy.
An echo of my Irish roots, this recipe boasts hearty ingredients and rich flavor profiles similar to our beloved Dublin Coddle. Much as with the Coddle, preparing Eel Stew is an enriching experience; you start with the simplest of ingredients, allowing them to stew and meld together over time to create an intensely rich and deeply comforting dish. A nod to my seafood-loving New England side, the use of fresh eels makes it a reminiscent crossover. Just imagine tucking into a serving plate alongside some crusty bread or a side of boiled potatoes – it’s a taste of Portugal at home!
Inspiration Meets Tradition
No recipe is born in a vacuum, and my take on the traditional Eel Stew was heavily influenced by a chef I greatly admire – Anthony Bourdain. His passion for authenticity and his love for unique, regional cuisines truly brought the world to our kitchen. It was his intriguing tales of Portugal in “No Reservations” that first introduced me to Eel Stew. The journey of creating my own version of this Portuguese classic was both challenging and exhilarating – a true testament to Bourdain’s exploratory spirit.
Don’t let the ‘eel’ in Eel Stew be a sticking point – it’s an ingredient as fine and versatile as any other. For those who cling to the joys of simpler, heartier dishes like New England clam chowder or savory lamb stew, I urge you to step out of your comfort zone. This Eel Stew might just be the welcoming introduction to Portuguese cuisine you never knew you needed. Embrace the world of flavors in your kitchen; who knows, you might even find a new favorite!
What You’ll Need
- 2 pounds of fresh eels
- 6 cloves of garlic, minced
- 2 large white onions, sliced
- 1 cup of green olives, pitted
- 2 large tomatoes, chopped
- 1/2 cup of fresh parsley, chopped
- 1 tablespoon of sweet paprika
- 1 tablespoon of sea salt
- 1 teaspoon of freshly ground black pepper
- 2 bay leaves
- 2 cups of white wine
- 1 cup of olive oil
- 1/2 cup of red bell peppers, chopped
- 2 tablespoons of white vinegar
- 6 cups of water
- 2 large potatoes, peeled and cut into chunks
- 3 carrots, peeled and sliced
Method
Step One
Prepare your fresh eels by killing, skinning, and gutting them before cutting into 2-inch pieces. Soak the sliced eels in water until they lose their slime. While waiting for the eels to deslime, prepare your vegetables by mincing the garlic, slicing the onions, pitting the olives, and chopping the tomatoes, parsley, and red bell peppers. Peel and chunk the potatoes while also peeling and slicing the carrots. Set aside all prepped ingredients.
Step Two
Heat the olive oil in a large pot over medium heat. Add the garlic and onions, stirring occasionally until the onions become translucent. Add the eel pieces and stir until they brown slightly.
Step Three
Add the green olives, tomatoes, parsley, sweet paprika, sea salt, freshly ground black pepper, and bay leaves. Stir to mix all the ingredients.
Step Four
Pour in the white wine and bring the mixture to a boil. Allow the stew to boil for about 5 minutes to let the wine reduce slightly.
Step Five
Add the potatoes, carrots, chopped red bell peppers, white vinegar and water to the pot. Mix well, cover the pot, and let the stew simmer until the vegetables are tender and the eel is thoroughly cooked, about 45 minutes.
Step Six
Adjust the seasoning if necessary. Once done, serve the stew hot and enjoy your homemade Eel Stew.
