Stewed Eels – Bisato En Tocio

1. 1

   Ask your fishmonger to clean and cut the eels in 8-10 cm pieces

2. 2

   Finely chop the onion and the garlic and fry them gently in the olive oil, adding the sage leaves too.

3. 3

   Dust the eel pieces with some flour and add these to the pan for frying, turning them on both sides.

4. 4

   Dissolve the tomato paste in a ladle of hot water and pour it onto the frying eels.

5. 5

   Let them simmer, over a gentle flame, until they are done.

6. 6

   Season with salt and fresh ground black pepper and serve with the parsley sprinkled over.

7. 7

   The best accompaniment for this dish is white Polenta.

* Per serving · 4 servings · Values may vary.

No additional tips available.