Tomato Sauce with Eel

Have the fishmonger prepare the eel ready for cooking (gut it, cut off the fins, remove the skin, head and tail). Wash the eel, pat dry, cut into pieces and salt. Heat the olive oil and sauté the chopped onion and garlic. Add the eel pieces and brown them well on all sides. Season with salt, pepper and rosemary, drizzle with white wine vinegar and let it evaporate. Then add white wine, mix in the tomatoes and simmer on low heat for about 30 minutes. Meanwhile, repeatedly add some tomato juice (or if using pelati, the juice from the can). Once the fish is cooked, season the sauce with salt and pepper, sprinkle with chopped parsley and serve.

Related Recipes:

Pike in PikeLook forward to this fine asparagus recipe: Have your fishmonger gut and clean the pike. The fishmonger will... Beet Soup with Smoked EelPeel the beet, carrot and parsley root and grate them on a household grater. Peel and dice the onion. Heat oil... Jewish Carp Old Leopoldstadt StyleClean, scale and gut the carp, collecting the blood in a bowl filled with a little vinegar. Cut the carp into... Braised Mullet From the Island ArzThe mullet is an unloved and mostly unrecognized delicacy. Selected with a connoisseur’s eye, it is a... Sautéed Breton Red Mullet with Peppers and Green Asparagus SpearsScale red mullet, cut fins into small pieces, gut, rinse and fillet. Season fillets on both sides with salt... Herring CasseroleFor the herring casserole, gut and bone the herring. Trim the head, tail and fins. Place in a bowl and soak in... Pasta Al Sugo Di Mare, Pasta with Fish SaucePasta dishes are always a good idea! Gut the scorpion fish and cut it into pieces with the head, fry it with... Fillet WellingtonPreparation Soak morels. Tie beef tenderloin center without head and tip Season with salt and pepper and sear... Roasted Wood Pigeons with Fresh GrapesAsk your poultry dealer to feather and gut the pigeons. Flambé the pigeons. Lightly season inside and out... Sour TroutMix flour, egg and melted butter until smooth, season with pepper and season with salt. Fillet the trout (or...