Paling

Method

Pat the eel pieces dry with kitchen paper and season with salt and pepper, then coat lightly in flour. Melt butter in a large heavy-bottomed pot or Dutch oven over medium heat, then fry the eel pieces until golden brown on all sides, approximately 5 minutes, and set aside. In the same pot, soften the chopped onion in the remaining butter for 3-4 minutes, then add the parsley, bay leaf, and thyme. Pour in the white wine and stock, then return the eel to the pot and bring to a simmer. Cover and cook gently for 20-25 minutes until the eel is tender and cooked through. The sauce will have reduced slightly and should be flavourful; adjust seasoning to taste. Serve hot in shallow bowls with some of the broth, traditionally accompanied by boiled potatoes or crusty bread.