Eel Chowder
Eel chowder with poached pears is an unusual pairing that turns up in an old community recipe. The eel is first gently cooked in a wine and vinegar broth, and half of that strained liquid goes back into a beef stock base thickened with a butter and flour paste. Crisp cauliflower and peas add texture, while the sweet pears in the tureen sit against the savory fish. Chicken or vegetable stock can replace the beef.
Instructions
Put the 2 cups water, wine, vinegar, 2 sprigs of the parsley, the onion, one of the carrots, the bay leaf, peppercorns and a pinch of salt in a pot. Bring to a boil and cook for 5 minutes to make a poaching broth.
Add the eel pieces to the broth and cook slowly until the flesh is tender.
Melt the butter in a large kettle, stir in the flour, and cook until the two are blended into a smooth paste.
Pour in the beef stock, then add the pot herbs, mint and celery. Cook slowly for 1 hour to make the soup base.
Cook the cauliflower and peas in boiling salted water until crisp-tender, then drain them.
Stir the ½ cup water and the sugar into a syrup, add the pears, and simmer gently until they are tender. Lift the pears out of the syrup.
To finish, lift the eel out of its cooking liquid. Strain that liquid and add half of it to the soup base.
Add the drained cauliflower and peas to the soup base.
Place the eel and pears in a large tureen, pour the soup base over them, and serve.
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