Name: Eels in a Spicy Tomato Sauce (Anguilas en Salsa Picante de Tomate)
Yield: Serves 4
Cuisine: Spain
Ingredients: Freshly ground black pepper; 900g (2lb) eels, cleaned and chopped into 5cm (2 inch) pieces; A handful of chopped fresh parsley; 2 medium green peppers, cored, seeded and finely chopped; 2 small or 1 large leek, finely chopped; Salt; 6 tablespoons olive oil; 6 medium tomatoes, skinned and finely chopped; 4 cloves of garlic, finely chopped; 1 large onion, finely chopped; 1 fresh green chilli pepper, seeded and finely chopped; 1 bay leaf

Preparation info

Serves
4

Difficulty
Medium

Appears in

Floyd on Spain

By Keith Floyd

Published 1992

About

The saltwater marshes in the north of Majorca are an area of outstanding beauty and tranquillity as well as home to thousands of birds. Narrow channels run between high walls of reeds, sometimes opening up to reveal a large lake, sometimes creating an aquatic maze.

A pal of mine, Miguel, has the good fortune of owning the only building for miles around on the edge of the water. He is a lawyer by trade but a hedonist by nature. Huntin’, shootin’, fishin’, drinkin’ and eatin’ are what