Traditional Jellied Eels Recipe

Shopping list

• 900 g Fresh Eels — skinned, cleaned, and cut into 1 to 2-inch chunks

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• 500 ml Water

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• 120 ml White Vinegar — malt vinegar can also be used for a more traditional sharpness

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• 1 whole Lemon — sliced thin, plus extra wedges for serving

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• 1 teaspoon White peppercorns — or freshly cracked white pepper

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• 2 Dried bay leaves

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• Ground nutmeg — or cayenne pepper (optional, for subtle warmth)

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• Salt — to taste

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Step by step

1. 1

   Rinse the eel pieces thoroughly under cold running water to remove any remaining slime or impurities, then pat them dry.

2. 2

   In a wide, shallow saucepan or pot, combine the water, white vinegar, lemon slices, white peppercorns, bay leaves, and salt. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 5 minutes to let the flavors infuse.

3. 3

   Carefully add the chopped eel pieces into the simmering spiced liquor. Cover the pot with a lid and let it gently simmer over low heat for 15 to 20 minutes. Avoid overcooking, as the eel meat should remain tender and just begin to pull away from the center bone.

4. 4

   Remove the pot from the heat. Use a slotted spoon to carefully transfer the cooked eel pieces into a shallow serving dish or individual ramekins, arranging them neatly. Strain the remaining cooking liquid through a fine-mesh sieve to remove the peppercorns, bay leaves, and lemon slices. Pour the strained liquid evenly over the eel pieces.

5. 5

   Allow the dish to cool down to room temperature. Place the dish in the refrigerator for at least 3 to 4 hours (or overnight) until the cooking liquid completely sets into a firm, clear jelly.