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Eels Stewed In White Wine

Western.Chefs's picture
Ingredients
  Olive oil 2 Tablespoon
  Butter 1 Tablespoon
  Eels 2 Pound, skinned and cut into pieces (900 Gram)
  Onion 1 Small, thinly sliced
  Garlic 2 Clove (10 gm), crushed
  Tomatoes 4 Large, peeled and chopped
  Chopped basil 1 Tablespoon
  White wine 315 Milliliter (1 1/4 Cups)
  Salt 1 Teaspoon
  Freshly ground black pepper To Taste
  Beurre manie 1 Tablespoon
Directions

Heat the olive oil with the butter in a large Dutch oven.
When the fat is hot, add the eel pieces and the onion and fry, stirring constantly, for 5 minutes.
Add the remaining ingredients, except the beurre manie, and bring to a boil, stirring.
Reduce the heat to very low, cover the Dutch oven and simmer for 25 to 30 minutes or until the eel is tender.
Remove the Dutch oven from the heat.
With a slotted spoon, lift out the eel pieces and put them into a warm serving dish.
Keep hot.
Return the Dutch oven to the heat.
Stir in the beurre manie, a few pieces at a time, until the sauce has thickened.
Pour the sauce over the eels and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Continental
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Fish
Interest: 
Gourmet
Preparation Time: 
15 Minutes
Cook Time: 
30 Minutes
Ready In: 
45 Minutes
Servings: 
6

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