Catigot d'anguilles

01 / ABOUT THE DISH

About the dish

Catigot d’anguilles is a hearty, slow-simmered eel stew deeply anchored in the culinary traditions of France's Rhône River valley. Fishermen and river workers navigating the waters near Condrieu and Port-Saint-Louis-du-Rhône historically relied on this robust, single-pot meal to make the most of their abundant daily catches. Cooks craft this regional specialty by slicing dressed eel into thick segments and arranging them inside a heavy casserole dish. Crushed garlic cloves, a fiery red chili, a classic bundle of fresh herbs, and a fragrant strip of dried orange zest are tucked in alongside the seafood. A generous dousing of local red wine and a hearty drizzle of olive oil serve as the cooking liquid, while a simple dash of salt and black pepper balances the savory profile. Everything gently bubbles over low heat until the rich, dark liquid thickens into a glossy gravy and the meat becomes exceptionally tender. The finished sauce boasts a remarkably unique flavor, contrasting the deep, earthy notes of the reduced wine with the bright, citrusy aromatics of the dried orange peel. The stew can also include freshwater catches like carp, or be bulked up with sliced potatoes and ripe tomatoes, depending on the season. Catigot d’anguilles is enjoyed steaming hot, served alongside a structured, full-bodied Rhône Valley red wine that perfectly complements the dish's deep, mildly oily essence.