Stewed IJsselmeer eel

** Duration: 90-120 minutes, including preparation.

  • Ingredients for 4 people
  • IJsselmeer eel, 1 kilogram
  • Butter, 40 grams
  • Vinegar
  • Salt and pepper, to taste


Preparation stewed IJsselmeer eel

  1. Cut the cleaned IJsselmeer eel into pieces of 3-4 centimeters.
  2. Place the pieces of eel upright in a pan (skillet or thick pan) and add a dash of vinegar, salt and pepper. Put bits of butter between the eel and place the pan over high heat until it boils.

  3. When boiling, put the lid on the pan and let it simmer for 45 minutes on the smallest burner of your stove.

  4. After these 45 minutes, put the pan 10-15 minutes on the bigest burnet, without the lid, so the eel will boil dry.

  5. If the eel is still a little wet, skimm the water and just leave it on high heat until a crispy layer appears on the eel.

  6. Ready for dinner, bon appetit!

Side dishes stewed IJsselmeer eel

You can eat stewed IJsselmeer eel with new potatoes and salad or cooked beetroot. For a truly Volendam touch you can make Volendammer doop. A robust sauce of butter and vinegar, with lots of black pepper.