Stewed Eel with Onions, Honey, and Raisins

A specialty of the port of Salé, this is one of the rare fish couscous dishes of Morocco. The eel is usually cooked in a saffron broth, but I prefer to sauté the eel and serve it with a small portion of couscous . The honeyed onions beautifully complement the delicate flavor of this fish. Have the eel skinned (the skin is tough and inedible) and cut into pieces or filleted by the fishmonger.

• 2 pounds eels
• 2 pounds onions, cut in half and sliced thinly
• 5 tablespoons vegetable or extra-virgin olive oil
• 1 teaspoon cinnamon ¼ teaspoon crushed sa

  Instructions:

  • Sprinkle the eels with a little salt.
  • Put the onions with 4 tablespoons oil in a large pan. Cook with the lid on over very low heat, stirring occasionally, until soft (they will stew in their own juice). It will take a long time because of the quantity. Take the lid off and cook, stirring often, until lightly golden. Add the cinnamon, saffron, honey, lemon juice, raisins, and a little salt and pepper. Stir well, and cook gently for 5 minutes.
  • In a large skillet, sauté the eel in butter and the remaining tablespoon of oil, sprinkling with salt and pepper, until just cooked through. Serve on a bed of onions with couscous.