Eels Stewed In White Wine
|Olive oil||2 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)|
|Freshly ground black pepper||To Taste|
|Beurre manie||1 Tablespoon|
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.
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.