French Eel Stew in Red Wine

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Matelote d'Anguilles is a classic Burgundian braise where tender freshwater eel is slowly simmered in a deep red wine sauce with onions, mushrooms, and lardons. The long, gentle cook turns the rich eel meat silky while the wine reduces into a glossy, herb-laced gravy. It is traditionally served with crusty bread or toasted baguette rounds to soak up every drop.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 34 gFat
• 13 gSaturated Fat
• 14 gCarbs
• 2 gFiber
• 5 gSugar
• 32 gProtein
• 780 mgSodium
• 640 mgPotassium
• 75 mgCalcium
• 3 mgIron
• 8 mgVitamin C
• 320 mcgVitamin A

Ingredients

For the Eel

• 2 lb skinless eel, cut into 2-inch pieces
• 1 tsp coarse salt
• 2 tbsp Cognac or brandy

For the Stew Base

• 3 tbsp unsalted butter
• 4 oz thick-cut bacon lardons
• 2 cups dry red wine, such as Burgundy
• 1 cup beef or fish stock
• 2 tbsp all-purpose flour
• 8 oz pearl onions, peeled
• 3 garlic cloves, crushed
• 1 bouquet garni (parsley stems, thyme, bay leaf)
• 6 whole black peppercorns
• 1 tsp salt, plus more to taste

For the Mushroom Garnish and Finish

• 8 oz cremini or button mushrooms, quartered
• 2 tbsp unsalted butter
• 2 tbsp chopped fresh parsley
• Crusty baguette, toasted, to serve

Directions

1. Season the eel pieces with the coarse salt and Cognac, then let them rest at room temperature for 15 minutes while you prepare the base.
2. Melt 3 tablespoons of butter in a heavy Dutch oven over medium heat, add the lardons, and cook until they render their fat and turn golden, about 6 minutes. Remove with a slotted spoon and reserve.
3. Pat the eel pieces dry and lightly dust them with the flour. Sear them in the bacon fat for about 2 minutes per side, then transfer to a plate.
4. Pour the red wine into the pot, scraping the bottom to dissolve the browned bits, and simmer for 3 minutes to burn off the raw alcohol. Add the stock, pearl onions, garlic, bouquet garni, peppercorns, salt, and the reserved lardons.
5. Return the eel to the pot, bring the liquid to a gentle simmer, cover, and cook over low heat for 35 minutes, turning the pieces carefully once halfway through.
6. Meanwhile, sauté the mushrooms in 2 tablespoons of butter over high heat until deeply browned, about 5 minutes; set aside.
7. Uncover the stew and simmer for another 10 minutes to concentrate the sauce until it lightly coats the back of a spoon. Adjust salt and pepper.
8. Fold the sautéed mushrooms into the stew and sprinkle with chopped parsley. Serve hot in shallow bowls over toasted baguette slices.

Cook’s Notes

• If fresh eel is unavailable, smoked eel can be substituted; add it in the last 15 minutes of cooking since it is already cooked.
• For an even glossier finish, whisk in 1 tablespoon of cold butter at the very end off the heat.
• A good-quality Burgundy or Pinot Noir makes a noticeable difference; avoid anything overly tannic or sweet.
• Serve with boiled potatoes or buttered noodles if you prefer something more substantial than bread.
• Make sure the wine never reaches a hard boil; a low, gentle simmer keeps the eel tender and the sauce clear.

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