EEL, BRAISED EEL
The Silver Spoon, Phaidon Press
Serves 4
Ingredients
• 3 tablespoons olive oil
• 1 onion, chopped
• 1 garlic clove
• 1 fresh flat-leaf parsley sprig, chopped, plus extra for sprinkling
• 14 ounces tomatoes, peeled, seeded and chopped
• 2 pounds eels, skinned, cleaned and thickly sliced
• 3/4 cup red or white wine
• salt and pepper
Directions
Heat the olive oil in a pan, add the onion, garlic and parsley and cook over low heat, stirring occasionally, for 5 minutes.
Add the tomatoes, season with salt and pepper and simmer, stirring occasionally, for 10 minutes.
Add the eels and cook for a few minutes more, then pour in the wine.
Simmer over very low heat for 30 minutes until the eels are tender, adding a little water if necessary.
Sprinkle with parsley and serve.
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