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Braised Eel in Tomato Sauce
Eel chunks are soaked in vinegar water, floured, seared and gently braised in wine and tomato, with a last splash of vinegar to cut the richness. Mackerel fillets make a good stand-in.
- YieldServes 4
- Hands-on30 min
- Total1 h 51 min
- Difficulty
Ingredients
- 800 geel, 2 eels, cleaned, cut into 8 chunks, skin removed if you like
- 80 mlwhite wine vinegar
- 30 gall-purpose flour
- 30 mlextra virgin olive oil
- 2 clovesgarlic, whole, lightly crushed
- 180 mldry white wine
- 60 mltomato passata
- 1 tbspflat-leaf parsley leaves, very finely chopped
- to tastefine sea salt
- to tasteblack pepper, freshly ground
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