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Anguilla In Umido Al Vino Bianco

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  Eels 1 1⁄2 Pound (Fresh)
  Olive oil 4 Tablespoon
  Onion 1 Small, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Lemon peel strip 1 (2 Inch Size)
  Chopped fresh sage 1 Teaspoon (Leveled)
  Dried sage 1⁄4 Teaspoon (Leveled)
  Tomato concentrate 1 Tablespoon (Leveled)
  Warm water 4 Tablespoon
  Dry white wine 4 Ounce (1 Wine Glass)
  Salt To Taste
  Pepper To Taste

Clean the eels then cut into 2-inch pieces.
Dry on paper towels.
Heat the oil in a saucepan.
Add the onion and garlic and fry very gently until the palest gold.
Add the eel and fry until golden all over.
Add the lemon peel and sage, then put in the tomato concentrate blended with the water and wine.
Season to taste with salt and pepper then simmer gently, uncovered, for approximately 20 minutes or until the fish is tender and most of the liquid has evaporated.

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