Stewed Eels
Description
Stewed eel is a dish prepared throughout Italy during festive periods, and Sardinia—a region where eel meat is highly appreciated—is no exception.
It’s a simple recipe to make: the main challenge is cleaning the eels, which must be killed and prepared at the moment of cooking.
If you enjoy recipes with this ingredient, known for its strong flavor, you will surely appreciate stewed eels.
Ingredients
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- Eels 800 g
- Onion 1
- Garlic 2
- Extra virgin olive oil 50 g
- Dry white wine 75 ml
- Tomato puree 400 ml
- Bay leaves 2
- Chili pepper 1
- Salt q.b.
Instructions
- 1 The first step is to clean the live eels: remove the head to kill them, then gut and wash them thoroughly. Once cleaned, cut them into fairly large pieces.
- 2 Peel and finely chop the onion and chili pepper, and sauté them in a pan with the olive oil and garlic clove. Let it cook for a couple of minutes, then add the eel pieces. Sear them for a few minutes and deglaze with white wine.
- 3 Once the alcohol has evaporated, add the tomato sauce to the pan. Season with salt and bay leaves, lower the heat, and let the eels simmer for about 30 minutes, stirring occasionally. Once cooked, let the stewed eels rest for about ten minutes before serving.
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Arborea menus
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
