Eels stew

Anguille in umido

Ingredients for 4-6 servings:
600 gr eels
Polenta
1 onion, finely sliced
1 tbsp of parsley, minced
1 stick of celery, minced
1 tbsp of extra virgin olive oil
1 leaf of lauro, minces
1 tbsp of flour
Half glass of white wine
400 gr passed tomatoes
Salt
Pepper

Ready in: about 90 minutes

How to prepare the recipe: "Eels stew":
Remove the skin from the eels, chop into pieces 5 cm long and flour them.

Pour the oil into a pan and brown the onion, parsley and celery. Add the eels, lauro and wet with the wine. Once it will be evaporated, add the tomatoes, salt, pepper and cook at moderate heat for about 40 minutes.

Serve hot with the polenta sliced and passed into the oven.

Preparation time: 30 minutes
Cooking time: 60 minutes
Calories: 570-380 calories per person
Difficulty: easy

Chef’s advice
I suggest to match these dish with Fontana del Bosco Eliceo, Cerasuolo d’Abruzzo, Dolcetto.

In the picture, Eels stew

More recipes tagged with... eels fish polenta easy recipe vegetarian recipe Emilia Romagna

Piedmont gratin stockfish
(Second courses)
Skin the stockfish and remove the fishbone, chop, put in the hot oven for 5 minutes and let it dry. Finely chop the s ...

Sea bass baked in molche bread with cherry tomatoes and racket
(Second courses)
Brush both sides of the sea bass fillets with the chopped parsley and lake sardines, then cover them with the molche br ...

Baked sea bass with artichokes
(Second courses)
Cut in half the garlic and put inside the seabass belly, salt and pepper. Put the fish into an oiled baking pan, put int ...

Genuine clams soup
(Second courses)
Clean the clams discarding the empty ones, then soak them into abundant warm water lightly salted; let them rest for a c ...

Grouper with mediterranean sauce
(Second courses)
Prepare the sauce: peel the tomatoes and cut into cubes. Cut in half the olives, desalinate the capers. Put everything i ...