Portuguese-style Eel Stew

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, thinly sliced 1 onion, thinly sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 4 cups (950ml) fish or vegetable broth 4 cups (950ml) fish or vegetable broth
• 1 bay leaf 1 bay leaf
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper to taste Salt and pepper to taste
• 4 medium potatoes, peeled and cut into chunks 4 medium potatoes, peeled and cut into chunks
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 30g, 4g
• Protein: 28g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the sliced onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the diced tomatoes, sliced bell peppers, and bay leaf to the pot. Cook for a few minutes until the vegetables soften.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
4. 4.
   Add the eel pieces to the pot and season with paprika, salt, and pepper. Stir gently to coat the eel with the flavors.
5. 5.
   Pour in the fish or vegetable broth, ensuring that the eel is fully submerged. Bring the stew to a boil, then reduce the heat to low and let it simmer for about 20 minutes.
6. 6.
   Add the potato chunks to the pot and continue simmering for an additional 15-20 minutes, or until the potatoes are tender.
7. 7.
   Once the stew is cooked, remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the Portuguese-style Eel Stew hot, garnished with fresh parsley. It pairs well with crusty bread or rice.

Treat your ingredients with care...

• Eel — Ensure that the eel is fresh and properly cleaned before using it in the stew. If eel is not available, you can substitute it with another firm-fleshed fish such as cod or haddock.

Tips & Tricks

• To enhance the flavors, marinate the eel in white wine and garlic for 30 minutes before cooking.
• For a spicier version, add a pinch of chili flakes or a sliced chili pepper to the stew.
• Serve the stew with a squeeze of fresh lemon juice for a burst of acidity.
• If you prefer a thicker stew, you can mash some of the cooked potatoes and stir them back into the stew to create a creamier texture.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Portuguese-style Eel Stew in deep bowls, allowing the aromatic broth to surround the eel and vegetables. Accompany it with crusty bread or steamed rice to soak up the flavorful juices.

Presentation advice

Garnish the stew with a sprinkle of fresh parsley on top to add a pop of color. Serve it in traditional Portuguese ceramic bowls or rustic earthenware for an authentic touch.