Tuesday, 23 November 2010

BUSH COOKING: Eels in Bruet (Soup)

Ease of Bush Cooking: Easy. This is a simple application of throwing ingredients togethe
r. But I would recommend the dish for a 1-2 day local camp, as the eel requires keeping fresh. (unless of course you catch it yourself!) Wine is required, but you could prepare the bread stock before you leave.
This is a well seasoned 15th century fish soup that is very tasty and rustic. Served with some of my 'Nut Bush Bread'.
Kit Required:
Pot to boil soup
Knife to chop
Bowl to mix and serve
Serving: 2
1 lb eel, cut into small pieces
1 cup onion, minced
1 cup water/broth
2 slices bread
1 cup white wine
2 Tbsp parsley
1/2 - 3/4 tsp pepper
1/2 tsp salt
1/4 tsp ginger
Put bread and wine in a bowl and mix/mush with a fork until all the bread is broken up and the wine is milky colored. Strain out bread and put into a pot with water/broth and fish. Add remaining ingredients and simmer until eel has cooked. Serve hot.

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