Jellied eels are a traditional East London dish, often served cold. Here’s a simple recipe to make them at home:
Ingredients:
- 1kg (2.2 lbs) eels, cleaned and chopped into pieces
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 bay leaves
- 1 tablespoon peppercorns
- Salt, to taste
- Gelatin powder
- Water
- Vinegar (optional)
Instructions:
- Rinse the eels under cold water and remove any excess slime. Cut them into pieces about 2-3 inches long.
- In a large pot, add the chopped onion, minced garlic, bay leaves, peppercorns, and a pinch of salt. Place the eel pieces on top.
- Pour enough water into the pot to cover the eel pieces completely. You can also add a splash of vinegar to the water if desired, as it can help reduce the “fishy” smell.
- Bring the water to a boil over medium-high heat, then reduce the heat to low and let the eels simmer gently for about 20-30 minutes, or until they are cooked through. Skim off any foam that rises to the surface.
- Once the eels are cooked, carefully remove them from the pot and place them in a shallow dish or mold.
- Strain the cooking liquid through a fine-mesh sieve to remove the solids. Measure out about 2 cups of the liquid and return it to the pot.
- Sprinkle the gelatin powder over the warm liquid and stir until it is completely dissolved. The amount of gelatin needed will depend on the strength of the stock and your desired level of firmness for the jelly.
- Pour the gelatin mixture over the eel pieces in the dish, making sure they are completely covered. Let it cool to room temperature, then transfer it to the refrigerator to set for at least 4 hours, or until the jelly is firm.
- Once the jelly has set, you can serve the jellied eels cold, either as a standalone dish or as part of a seafood platter.
Enjoy your homemade jellied eels!
