Eel in White Wine and Tomato

Anguilla in Umido

Preparation info

  • Serves


    • Difficulty


Appears in

Leaves from The Walnut Tree: Cooking of a Lifetime

Leaves from The Walnut Tree

By Ann Taruschio and Franco Taruschio

Published 1993

  • About


  • 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


    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.