This is a simple application of throwing ingredients together. 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.
Ingrdients:
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
Preparation:
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 coloured. 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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