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 (see page 375). 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.

　　

Ingredients

serves 6

　　2 pounds eels

　　2 pounds onions, cut in half and sliced thinly

　　5 tablespoons vegetable or extra-virgin olive oil

　　1 teaspoon cinnamon

　　1/4 teaspoon crushed saffron threads or powdered saffron

　　1–2 tablespoons honey

　　Juice of 1/2–1 lemon

　　3/4 cup raisins

　　Salt and pepper

　　3 tablespoons butter

　　

Step 1

Sprinkle the eels with a little salt.

　　

Step 2

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.

　　

Step 3

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.

　　The New Book of Middle Eastern Food Copyright © 2000Knopf