Paling in 't groen (Dutch) or Anguilles au vert[1] (French) is a Belgian dish, mainly from the Flemish Region along the river Scheldt, between Dendermonde and Antwerp.

[2][3] The traditionally home-made meal is also sold fully prepared but still uncooked by some fishmongers' shops or market stalls, and can be enjoyed in specialty restaurants.

[4] Once the eel has been gutted and its head and skin removed, two inch long cuttings are simmered with a mix of finely chopped fresh herbs.

The stew is done as soon as the white flesh could easily be separated from the bone but still stays on when stirred gently; the amount of starch should allow the sauce on a plate after a minute to be a thickly flowing liquid.

[clarification needed] According to personal preference, a brighter green colour can be achieved by including spinach, though other aficionados reject this.