Eels in Red Wine: A Culinary Journey Through History and a Recipe to Try at Home

Origin and History

Anguilles au vin rouge, in English “Eels in Red Wine,” is a traditional French dish rooted in the rich culinary traditions of the Burgundy region. Burgundy is known not only for its exquisite wines but also for its diverse and refined cuisine. The rivers and lakes of the region offer an abundance of eels, which have been used in local cooking for centuries.

The preparation of fish and seafood in wine is a method dating back to Roman times. Soaking the fish in a rich, spicy wine sauce served to intensify the flavor and make the fish tender and aromatic. In the Middle Ages, the cooks of the Burgundy region began applying this technique to eels, which were abundant in the waters of the Saône and Loire. The combination of the eel’s natural fattiness and the complexity of the red wine resulted in a dish that is both hearty and delicate.

The Recipe: Anguilles au Vin Rouge

Ingredients

• 1 kg fresh eels, cut into 5 cm pieces
• 1 bottle Burgundy red wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 onions, finely chopped
• 3 garlic cloves, finely chopped
• 2 carrots, sliced
• 1 leek, cut into rings
• 1 bouquet garni (bay leaf, thyme, parsley)
• 200 g mushrooms, sliced
• 2 tablespoons tomato paste
• 1 tablespoon flour
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Preparation

1. Preparing the eels: Season the eel pieces with salt and pepper. In a large pot, heat the olive oil and butter over medium heat. Brown the eel pieces until lightly browned. Remove from the pot and set aside.
2. Saute vegetables: In the same pot, add the chopped onions, garlic, carrots, and leek. Sauté over medium heat until the vegetables are soft and lightly browned.
3. Make the sauce: Stir in the tomato paste and cook for 1-2 minutes. Then sprinkle the flour over and mix well. This helps to thicken the sauce and give it a creamy consistency.
4. Add wine: Slowly pour the red wine into the pot while stirring constantly to prevent lumps. Add the bouquet garni and bring the sauce to a boil.
5. Cook the eels: Return the eel pieces to the pot and add the mushrooms. Mix everything well. Reduce the heat and let the dish simmer covered for about 30 minutes until the eels are cooked through and tender.
6. Season and serve: Taste the sauce and add more salt and pepper if needed. Remove the bouquet garni. Serve the dish in deep plates and garnish with freshly chopped parsley.

Serving suggestions

Anguilles in red wine is traditionally served with crispy baguette, which is used to soak up the rich sauce. Mashed potatoes or rice also go excellently with it. A glass of Burgundy red wine perfectly completes the culinary experience.

Conclusion

Anguilles in red wine is a wonderful example of the French ability to turn simple ingredients into a culinary masterpiece. The history of this dish reflects the long tradition of French cuisine, characterized by creativity and attention to detail. Try this recipe and experience a touch of Burgundy in your own kitchen.