Anguilla Alla Nuorese

Name: Anguilla Alla Nuorese
Yield: Serves 4
Cuisine: Italy
Ingredients: a handful of fresh basil, chopped; a handful of fresh parsley, chopped; salt and pepper; ½ teaspoon tomato paste; 900 g (2 lb) ripe fresh tomatoes, peeled, seeded and chopped; 3 cloves garlic, peeled and chopped; 900 g (2 lb) eel cut into chunks; 2 tablespoonolive oil

Nuoro-Style Eel

Preparation info

Serves
4

Difficulty
Easy

Appears in

Recipes from an Italian Farmhouse

By Valentina Harris

Published 1995

About

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.

Ingredients

2 tablespoonolive oil
900 g (2 lb) eel cut into chunks

Europe
Italy
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

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