Eels In Tomato Sauce
|Eels||3 Pound, cleaned and skinned (Fresh)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Onion||1 , finely minced|
|Garlic||2 Clove (10 gm), crushed or minced|
|Minced parsley||1 Tablespoon|
|Meat stock/Fish stock||1⁄2 Cup (8 tbs) (Rich Boiling)|
|Tomato paste/3/4 cup tomato puree||2 Tablespoon|
|Freshly ground black pepper||To Taste|
1. Cut the eels into small sections. Wash and dry thoroughly.
2. Heat the oil in a skillet, add the onion, garlic and parsley and cook until the onion is transparent. Add the eels and cook very slowly, turning the sections so they absorb the flavor of the sauce.
3. When the sauce has almost cooked away, slowly add the stock and blend in the tomato paste. Add salt and pepper, bring to a boil and cook five to ten minutes over low heat.