Eel…. and Olive.

I had over 2/3rd of an eel left over from Christmas Eve; decided to figure out something fun to do with it, with sort of a Mediterranean flair.

Eel recipe olives

Serving of eel

So here we go:

2/3rd eel (or the full thing if you wish — the other part of mine got eaten on the 24th)
1/2 pint homemade salsa (or something similar if you wish) *
1/2 pint water
50 grams ( 2 ounces) green olives, de-pitted, cut in half
1-2 cloves garlic, roughly chopped
1/2 teaspoon fennel seed
1/2 cup dry sherry
Ground pepper to taste.

Eel

Eel prior to cooking

Cut the eel into 3 or four-inch segments.  (Do have your fishmonger clean the guts out for you — I have done it myself in the past, but unless you feel you have expertise, let the fishmonger do it.  It saves time — uncooked this fish is quite slippery!)    (PS, I do leave the skin on.  No scales and once cooked this fish is not remotely slimy.)

*Salsa:  I prefer mine without added sugars, so I have canned my own salsa.  You can just make up your recipe and not can it (it will stay good a week when refrigerated).

Olive salsa base

Olive salsa base

Add everything but the eel to a pot, bring to a boil and reduce heat to a good simmer.

Add the eel, and cover.

Simmer for 20 minutes and serve, should serve two, along side other menu items.  This will be on the bone, so it won’t be the most elegant serving presentation, but it is pretty yummy.

If you don’t have eel, try a heavier-bodied fish like bluefish (simmer about 10 minutes) or perhaps de-boned skate.  (De-cartilaged?)

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One Response to Eel…. and Olive.

  1. Very creative! Would have thought olives and eel.

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