Italian-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, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 cup (240ml) white wine 1 cup (240ml) white wine
• 2 cups (480ml) tomato passata 2 cups (480ml) tomato passata
• 1 tablespoon tomato paste 1 tablespoon 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 parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 38g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent.
2. 2.
   Add the eel pieces to the pot and cook for a few minutes on each side until they start to brown.
3. 3.
   Pour in the white wine and let it simmer for a couple of minutes to allow the alcohol to evaporate.
4. 4.
   Stir in the tomato passata, tomato paste, dried oregano, dried basil, salt, and pepper. Reduce the heat to low, cover the pot, and let the stew simmer for about 1 hour, or until the eel is tender.
5. 5.
   Taste and adjust the seasoning if needed. Sprinkle with fresh parsley before serving.

Treat your ingredients with care...

• Eel — Make sure to clean the eel thoroughly before cooking. Remove the skin and any excess fat. If you prefer a milder flavor, you can soak the eel in milk for 30 minutes before cooking to reduce its fishy taste.

Tips & Tricks

• If eel is not readily available, you can substitute it with other firm-fleshed fish such as monkfish or catfish.
• For a spicier kick, add a pinch of red pepper flakes to the stew.
• Serve the stew with a side of crusty bread to mop up the delicious sauce.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to deepen and intensify.

Serving advice

Serve the Italian-style eel stew over a bed of al dente pasta or with crusty bread to soak up the flavorful sauce. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the eel stew in a deep serving dish, allowing the vibrant red sauce and tender eel pieces to take center stage. Sprinkle some chopped parsley on top for an added touch of elegance.