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Seafood 
Soup & Stews
Seafood Stew

James's Eel Stew

4-lbs cleaned eels

1-good sized turnip (diced)

3-large onions (sliced)

8-medium potatoes (cut in small pieces or quarters)

1/2-cup flour

salt and pepper to taste

1-tsp dry mustard

Cut eels in 1 to 1 -1/2" pieces. Mix flour and mustard and roll eels in mixture. You could put all into plastic bag and shake together to make sure of good coating. Place eels in a stew pot. Add rest of ingredients with just enough water to see it rising, do not cover with water. Stir well. Cook for about 1 hour. you may add carrots and parsnips if you like them.