Eel in White Wine and Tomato

Anguilla in Umido

Ingredients

  • 1 kg/ lb eel (fresh water)
  • 3 tablespoons extra-virgin olive oil
  • 20 g/¾ oz butter
  • 1 clove garlic, finely chopped
  • 30 g/1 oz finely chopped parsley
  • 2 sage leaves
  • 1 bay leaf
  • 1 wine glass dry white wine
  • 1 tablespoon tomato purée, dissolved in a glass of water
  • salt and freshly ground black pepper

Method

Cut the eel into 7.5 cm/3 in pieces and fry in the oil and butter. Add the garlic, finely chopped parsley, sage, bay leaf, white wine, and tomato purée dissolved in a glass of water. Season the eel with salt and freshly ground black pepper. Gently cook for 15–20 minutes over a moderate heat. Serve with crostini.

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