Stewed Eel with Onions, Honey, and Raisins

Name: Stewed Eel with Onions, Honey, and Raisins
Yield: serves 6
Ingredients: 2 pounds eels; 2 pounds onions, cut in half and sliced thinly; 5 tablespoons vegetable or extra-virgin olive oil; 1 teaspoon cinnamon; 1/4 teaspoon crushed saffron threads or powdered saffron; 1–2 tablespoons honey; Juice of 1/2–1 lemon; 3/4 cup raisins; Salt and pepper; 3 tablespoons butter

December 9, 2011

A specialty of the port of Salé, this is one of the rare fish couscous dishes of Morocco. The eel is usually cooked in a saffron broth, but I prefer to sauté the eel and serve it with a small portion of couscous (see page 375). The honeyed onions beautifully complement the delicate flavor of this fish. Have the eel skinned (the skin is tough and inedible) and cut into pieces or filleted by the fishmonger.

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