Curaçao-style Eel Stew

Ingredients

In the Curaçao-style Eel Stew, we adapt the traditional Italian recipe by incorporating Curaçaoan flavors and ingredients. The original Italian dish focuses on the natural flavors of the eel, while the Curaçao version adds a Caribbean twist with the use of local spices, citrus fruits, and chili peppers. The result is a vibrant and aromatic stew that showcases the unique culinary heritage of Curaçao. We alse have the original recipe for Sugo di anguilla, so you can check it out.

• 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
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 bell pepper, diced 1 bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 cup (240ml) fish or vegetable broth 1 cup (240ml) fish or vegetable broth
• Juice of 1 lime Juice of 1 lime
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon chili powder 1 teaspoon chili powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
• Cooked rice or funchi (for serving) Cooked rice or funchi (for serving)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 40g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and bell pepper. Sauté until the vegetables are softened.
2. 2.
   Add the tomatoes and tomato paste to the pot. Cook for a few minutes until the tomatoes start to break down.
3. 3.
   Stir in the fish or vegetable broth, lime juice, cumin, paprika, dried thyme, and chili powder. Season with salt and pepper to taste.
4. 4.
   Add the eel pieces to the pot, making sure they are submerged in the broth. Bring the stew to a simmer.
5. 5.
   Reduce the heat to low, cover the pot, and let the stew simmer for about 45 minutes to 1 hour, or until the eel is tender.
6. 6.
   Taste and adjust the seasoning if needed.
7. 7.
   Serve the Curaçao-style Eel Stew over cooked rice or funchi. Garnish with fresh cilantro.

Treat your ingredients with care...

• Eel — Make sure to clean the eel thoroughly before cooking to remove any impurities and scales.

Tips & Tricks

• If eel is not available, you can substitute it with other firm white fish such as cod or snapper.
• Adjust the level of spiciness by adding more or less chili powder according to your preference.
• For a more intense flavor, marinate the eel in lime juice and spices for 30 minutes before cooking.

Serving advice

Serve the Curaçao-style Eel Stew hot over a bed of fluffy rice or alongside funchi, a traditional cornmeal dish from Curaçao. Garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Curaçao-style Eel Stew in a deep bowl, allowing the vibrant colors of the stew to shine through. Place a sprig of fresh cilantro on top for an elegant touch.