- 2 lbs of eel
- 2 lbs Italian imported canned tomatoes
- 1 sprig of basil
- 1 handful of parsley
- 2 medium onion
- 1 cup white wine
- ½ cup olive oil
First, clean the eel well by slashing her head and the tail end and removing the entrails. Cut into pieces about 5cm, without depriving the skin and chop the tomatoes. Cook the tomatoes in a pan with just a little oil, a sprig of basil and a pinch of salt , for about 40 minutes and then pass them and keep the sauce aside.
At this point, warm up a little oil in a pan and add the onions, finely chopped, and a handful of parsley, chopped too.
Now add the pieces of eel and fry for about 5 minutes.
Wet the eel with white wine, add the tomato sauce that you prepared earlier, and cook for 15 minutes over medium heat, stirring occasionally.
Once ready, put your eel stew in a serving dish and serve hot.