Jellied Eels

🧂 Ingredients

• 1 kg Fresh Eels
• 1 medium Onion
• 3 tbsp White Wine Vinegar
• 2 dried Bay Leaves
• 1 tsp White Peppercorns
• to taste Salt
• 1.5 liters Water

👨‍🍳 Instructions

1. 1

   Prepare the eels: If not already done by your fishmonger, clean the eels thoroughly. Cut them into 5-7 cm (2-3 inch) pieces. Discard the head and tail.

   ⏱️ 20 minutes
2. 2

   Make the broth: Place the eel pieces in a large saucepan or pot. Add the quartered onion, bay leaves, white peppercorns, and salt. Pour in the white wine vinegar and enough cold water to generously cover the eel pieces.

   ⏱️ 5 minutes
3. 3

   Simmer the eels: Bring the pot to a gentle simmer over medium heat. Once simmering, reduce the heat to low, cover the pot, and cook for approximately 40-45 minutes, or until the eel is tender and the liquid has reduced slightly. Skim off any impurities that rise to the surface during the initial simmering.

   ⏱️ 45 minutes
4. 4

   Strain and cool the broth: Carefully remove the eel pieces from the pot using a slotted spoon and set them aside in a shallow dish or individual serving molds. Strain the cooking liquid through a fine-mesh sieve into a clean bowl or jug, discarding the solids. Allow the broth to cool slightly.

   ⏱️ 10 minutes
5. 5

   Assemble and chill: Arrange the eel pieces attractively in the dish(s). Pour the slightly cooled broth over the eels, ensuring they are fully submerged. The natural gelatin from the eel bones and skin will set the broth into a jelly as it cools.

   ⏱️ 5 minutes
6. 6

   Set the jellied eels: Cover the dish(s) and refrigerate for at least 4 hours, or preferably overnight, until the jelly is firm and set.

   ⏱️ At least 4 hours
7. 7

   Serve: To serve, cut the jellied eels into portions if using a large dish. Traditionally served cold, often with a side of chili vinegar (vinegar with a pinch of chili powder or flakes) and accompanied by mashed potatoes and parsley sauce, or simply with bread and butter.

💡 Pro Tips

• ✓The natural gelatin released from the eel bones and skin is key to achieving the jelly consistency. Ensure you use the whole eel (minus head/tail) for maximum gelatin.
• ✓For a clearer jelly, you can strain the broth twice.
• ✓This dish is a true taste of East End London tradition, often enjoyed as a comforting meal.
• ✓Can be served as a starter or a main course.

🔄 Variations

• Increase the vinegar slightly for a tangier jelly.
• Add a pinch of cayenne pepper or a finely chopped chili to the broth for a spicier version.
• Some recipes include a small amount of parsley or other herbs in the broth.

🥗 Nutrition

Per serving