AuthortapasonlineEel stew - eels are not as popular as they once were. It’s a shame really, as they are tasty and quick and easy to cook. This is a typical old recipe.
1 kg of eels cut into thick slices
2 medium potatoes peeled and diced
4 tomatoesskinned and diced
4 spring onions chopped
4 cloves of garlic peeled and finely chopped
100g of green beans chopped
2 artichoke hearts diced
½ tablespoon of flat-leaf parsley chopped
80g of pine nuts
75ml of white wine
1 teaspoon of pimentón dulce (mild smoked paprika)
½ teaspoon of sea salt
½ teaspoon of black pepper
½ teaspoon of dried oregano
1 pinch of ground cinnamon
plain flour
3 tablespoons of olive oil
1
Lightly toast the pine nuts in a frying pan with a drop of oil or on a baking sheet in the oven. Set aside.
2
Heat half the oil in a frying pan. Coat the eel pieces in flour and fry until lightly browned. Set aside.
3
Heat the remaining oil in a stockpot and sauté the spring onions. Add the tomato, stir and then add the white wine.
4
Reduce by a third and then add the garlic, pine nuts, salt, herbs and spices. Stir then add the eel and vegetables to the pan.
5
Add sufficient water to cover then simmer, covered, for about twenty minutes or until the potatoes are cooked. Reduce if necessary
CategoryFish Dishes, StewsCooking MethodFrying, Stewing
Ingredients
1 kg of eels cut into thick slices
2 medium potatoes peeled and diced
4 tomatoesskinned and diced
4 spring onions chopped
4 cloves of garlic peeled and finely chopped
100g of green beans chopped
2 artichoke hearts diced
½ tablespoon of flat-leaf parsley chopped
80g of pine nuts
75ml of white wine
1 teaspoon of pimentón dulce (mild smoked paprika)
½ teaspoon of sea salt
½ teaspoon of black pepper
½ teaspoon of dried oregano
1 pinch of ground cinnamon
plain flour
3 tablespoons of olive oil
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