Stewed Eel with Onions, Honey, and Raisins Recipe

Name: Stewed Eel with Onions, Honey, and Raisins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds eels; 2 pounds onions, cut in half and sliced thinly; 5 tablespoons vegetable or extra-virgin olive oil; 1 teaspoon cinnamon; 1/4 teaspoon crushed saffron threads or powdered saffron; ½ tablespoons honey; Juice of 1/21 lemon; 3/4 cup raisins; Salt and pepper; 3 tablespoons butter

Servings: persons

2 pounds eels
2 pounds onions, cut in half and sliced thinly
5 tablespoons vegetable or extra-virgin olive oil
1 teaspoon cinnamon
1/4 teaspoon crushed saffron threads or powdered saffron
½ tablespoons honey
Juice of 1/21 lemon
3/4 cup raisins
Salt and pepper
3 tablespoons butter

1
Sprinkle the eels with a little salt.
2
Put the onions with 4 tablespoons oil in a large pan.
3
Cook with the lid on over very low heat, stirring occasionally, until soft (they will stew in their own juice).
4
It will take a long time because of the quantity.
5
Take the lid off and cook, stirring often, until lightly golden.
6
Add the cinnamon, saffron, honey, lemon juice, raisins, and a little salt and pepper.
7
Stir well, and cook gently for 5 minutes.
8
In a large skillet, saute the eel in butter and the remaining tablespoon of oil, sprinkling with salt and pepper, until just cooked through.
9
Serve on a bed of onions with couscous.

341

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 pounds eels, 2 pounds onions, cut in half and sliced thinly, 5 tablespoons vegetable or extra-virgin olive oil, 1 teaspoon cinnamon, and more.

Yes, Stewed Eel with Onions, Honey, and Raisins falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Stewed Eel with Onions, Honey, and Raisins

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