Marinated Eel from Two Fat Ladies Obsessions by Clarissa Dickson Wright
Heat 4 tablespoons of the oil in a saucepan, add the onions and garlic, and cook over medium heat until the onions are soft but not brown. Add the thyme, bay leaves, peppercorns, and salt, and pour...
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Cooking tools:
- Saucepan
- Skillet
- Stove
- Mixing bowl
Ingredients
- ¼ cup flour seasoned with salt and pepper
- 2 lb eel, skinned, cleaned, and cut into 3-in pieces
- 1 cup water
- 1 cup white wine vinegar
- ½ tsp salt
- A few black peppercorns
- 2 bay leaves
- 2 small sprigs of fresh thyme
- 2 cloves of garlic, minced
- 1 lb onions, sliced
- 6 tbsp oil
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