Eel is an acquired taste for many people, but cooked properly it can be really delicious and loses much of its muddy aftertaste. This recipe comes from Nuoro in Sardinia. The fish can be skinned before use or not, but the fins must all be removed.
Skin the eel if there is a fat layer beneath the skin, and cut it into chunks. Heat the oil in a heavy-bottomed pan, add the eel chunks and brown them on all sides, then remove from the oil and set aside.
Put the garlic into the oil and fry for 2 minutes, then add the tomatoes and paste, stir together and season. Cook for about 10 minutes, then return the eel to the pan. Cover and cook for 5 – 8 minutes, depending on the thickness of the fish. Uncover, scatter the herbs over the fish and serve straight from the pan.
© 1995 Valentina Harris. All rights reserved.