Anguilla Alla Nuorese

Nuoro-Style Eel

Preparation info

  • Difficulty


  • Serves


Appears in

Recipes from an Italian Farmhouse

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.


  • 2 tablespoonolive oil
  • 900 g (2 lb) eel cut into chunks
  • 3 cloves garlic, peeled and chopped
  • 900 g (2 lb) ripe fresh tomatoes, peeled, seeded and chopped
  • ½ teaspoon tomato paste
  • salt and pepper
  • a handful of fresh parsley, chopped
  • a handful of fresh basil, chopped


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.