English Jellied Eels Recipe

Serves/Makes: 4 - 6 servings


  • 2 - 2 1/2 pound fresh eels
  • Seasoning
  • 1 quart strong fish stock
  • 1 tablespoon white wine vinegar
  • 2 onions
  • 1/2 ounce gelatin
  • 1 bay leaf and a little parsley
  • 1 tablespoon sherry (optional)
How to cook English Jellied Eels:
  • Clean and skin the eels and cut into pieces about 2 inches long.
  • Put into a large pan with the fish stock, sliced onions, bay leaf, parsley, seasoning and vinegar and simmer gently for 3 - 3½ hours, or until the fish is tender, then.
  • Lift out into a deep pie dish.
  • Simmer the liquor in the pan to reduce it a little, remove it from the heat and add the gelatin dissolved in a little water; when slightly cooled, add the sherry.
  • Strain this mixture over the pieces of eel and leave to set, preferably overnight.

    An alternative method is as follows:

  • Clean and skin the eels, cut into pieces of equal length and pack closely into a deep dish, the pieces of fish standing upright.
  • Into the crevices put some chopped or sliced onion and small sprigs of parsley.
  • Fill the dish, to cover the eel, with seasoned vinegar, diluted with 1 part in 4 of water.
  • Cover the dish securely and bake in a slow oven (300°F) for at least 3 hours.
  • Leave to cool overnight.
English Jellied Eels recipe


Eel meat is quite firm with a high fat content and full-bodied, distinctive flavor. The raw flesh is gray but turns lighter when cooked, and it has a small, fine flake.

Jellied Eels is a traditional English dish consists of chopped eels boiled in a fish spiced stock with malt vinegar, lemon juice, black peppercorns, onion, bay leaves and parsley that is allowed to cool and set, forming a jelly. It can be eaten hot or cold. The eel is a naturally gelatinous fish so the cooking process releases proteins, like collagen, into the liquid which solidify on cooling to form a jelly, though gelatin may be added in order to aid this process.

The English Jellied Eels is an affordable dish. This recipe is delicious, simple, and easy to cook.


How to clean Eel:

Wash Eel thoroughly up to half an hour in cold clean water, followed by very careful scraping, may be necessary to remove final traces of slime. Gut the washed eels, taking care to slit the belly 1 inch or so beyond the vent in order to remove the kidney; scrub the gut cavity and wash it out carefully to remove all traces of blood from the backbone and throat, and then rinse the eels again.

This recipe for English Jellied Eels serves/makes: 4 - 6 servings

The English Jellied Eels recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.

Main Ingredient: Eel (more Eel recipes)
Preparation Method: Aspic/Chilled (more Aspic/Chilled recipes)
Cuisine: English (more English recipes)

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