Anguilla alla giovese with Tomato and Herb Sauce

Ingredients

• 2 pounds (900g) eel, cleaned and cut into pieces 2 pounds (900g) eel, cleaned and cut into pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 4 ripe tomatoes, diced 4 ripe tomatoes, diced
• 1/2 cup (120ml) white wine 1/2 cup (120ml) white wine
• 1/4 cup (60ml) fish stock 1/4 cup (60ml) fish stock
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• Salt and pepper to taste Salt and pepper to taste
• Fresh basil leaves, for garnish Fresh basil leaves, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, tomato paste, dried oregano, and dried basil to the skillet. Stir well to combine the ingredients.
3. 3.
   Pour in the white wine and fish stock, and bring the mixture to a simmer. Allow it to cook for about 10 minutes, until the flavors meld together.
4. 4.
   Season the eel pieces with salt and pepper, and carefully place them in the skillet with the tomato and herb sauce. Cover the skillet and let it simmer for about 20 minutes, or until the eel is cooked through and tender.
5. 5.
   Once the eel is cooked, remove the skillet from the heat. Garnish with fresh basil leaves.
6. 6.
   Serve the Anguilla alla giovese hot, accompanied by crusty bread or pasta to soak up the flavorful sauce.

Treat your ingredients with care...

• Eel — Ensure that the eel is fresh and properly cleaned before cooking. If you are unable to find fresh eel, you can use frozen eel, but make sure to thaw it completely before cooking.

Tips & Tricks

• If you prefer a spicier sauce, you can add a pinch of red pepper flakes to the tomato and herb sauce.
• Serve the Anguilla alla giovese with a squeeze of fresh lemon juice for an extra burst of flavor.
• If eel is not readily available, you can substitute it with another firm-fleshed fish such as monkfish or sea bass.
• For a heartier meal, serve the Anguilla alla giovese over a bed of cooked pasta or with a side of roasted potatoes.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop before serving.

Serving advice

Serve the Anguilla alla giovese as a main course, accompanied by a side of crusty bread or pasta. Garnish with fresh basil leaves for an added touch of freshness.

Presentation advice

Arrange the cooked eel pieces on a serving platter and spoon the tomato and herb sauce over them. Garnish with fresh basil leaves for a pop of color. Serve with a side of crusty bread or pasta.