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The Silver Spoon, Phaidon Press

Serves 4


• 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


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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