Eel: Cooking series A-Z with SSG Sadler – Part 8
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EmailI bet you didn't know this about eel...
To some, eel is not a fish that is particularly cared for, but it has been gaining popularity over the past three years. There has not been a lot of work on eels, so their origins remain a mystery. Eels live in freshwater and spawn at sea. Juvenile eels are transparent and are sometimes called glass eels.
There are over 800 species of eels living throughout the world. They are long, slender fish lacking a pelvic fin, as well as the pectoral fin. The majority of eels are nocturnal and rarely seen, but most eels live in shallow waters.
Eels are known for their oily and mucky taste, but Japanese freshwater eel is commonly sought after. Eel is very rich in vitamins, A, B1, B2, B12, D and E. It has been known to decrease cholesterol and lower blood pressure. Eel also promotes good eyesight and eases cardiovascular disease risk factors.
This recipe for a tasty eel soup will keep you coming back for seconds!
Creamy eel, sweet potato and leek soup
Makes 4 servings
2 medium sweet potatoes
2 pounds of eel
2 stalks of leeks
1 cup heavy cream
2 cup chicken stock
2 tsp. garlic powder
1 tsp. nutmeg
1cup. water
1 tsp. salt
1 tsp. white pepper
2 tsp. whole thyme
Directions
- Peel and cut sweet potatoes into cubes. Cut the leeks into half-inch pieces. Cut eel into inch thick bites.
- In pan heat up the water, chicken stock and spices. Bring to a boil, reduce the heat and add sweet potatoes and leeks. Simmer for five minutes and add heavy cream and eel cutlets
- Continue to cook for 15 minutes.
- If soup doesn’t thicken to your liking add cornstarch to thicken.
- Stir once in a while.
After the sweet potatoes are tender remove from the heat and enjoy.
