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Eels In Tomato Sauce

Western.Chefs's picture
  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

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

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3577 Calories from Fat 2391

% Daily Value*

Total Fat 267 g411.2%

Saturated Fat 47.2 g235.9%

Trans Fat 0 g

Cholesterol 1714.5 mg571.5%

Sodium 1366.8 mg57%

Total Carbohydrates 25 g8.3%

Dietary Fiber 4.5 g18.1%

Sugars 10.3 g

Protein 257 g514.6%

Vitamin A 980.9% Vitamin C 107.5%

Calcium 36.9% Iron 57.3%

*Based on a 2000 Calorie diet

Eels In Tomato Sauce Recipe