Stewed Eels

Comacchio Style

Preparation info
  • Makes 10 cups 2.5 l ) ;


    main-course servings
    • Difficulty


Appears in
Soup: A Way of Life

By Barbara Kafka

Published 1998

  • About

Comacchio is a region of Italy famous for its eels. I here follow the recipe of Pellegrino Artusi, a marvelous gastronome. It is to be noted that, unlike most recipes for eel, it does not start by sautéing the eel. In Comacchio, they quite rightly believe that eel has enough fat on its own.