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Eels In Tomato Sauce

Western.Chefs's picture
Ingredients
  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
  Salt To Taste
  Freshly ground black pepper To Taste
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Ingredient: 
Fish
Interest: 
Everyday

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