Eel Soup
calories: high
category: soup
cost: medium
difficulty: medium
preparation time: 90
Ingredients
Eels 2 of 1,500 gr. each
Tomato puree 2 spoonfuls
Onions 1
Extra-virgin olive oil 4 spoonfuls
Vinegar 2 spoonfuls
Salt to taste
Pepper to taste
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Wine Tips
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Tomato puree 2 spoonfuls
Onions 1
Extra-virgin olive oil 4 spoonfuls
Vinegar 2 spoonfuls
Salt to taste
Pepper to taste
See our
Wine Tips
for your meals
Preparation Skin the eels as follows: cut the skin around the neck. Hold it firmly with a cloth and pull it downwards. Cut the eels open along the stomach and remove the entrails. Then wash them thoroughly and cut into large pieces (about five centimeters each).
Dice the parsleyand the onion and put them into a pan. Add a few spoonfuls of oil and sauté. When the onion starts to brown add the tomato puree diluted in a little water. Salt and pepper and let it cook for about ten minutes.
Put a small part of the sauce In a rather large dish, to wet its bottom and arrange the pieces of eels without overlapping them. Pour over the remainder of the sauce and the vinegar and cook at a low heat for about 5 minutes.
Then cover the dish and go on cooking for about 20 minutes bathing with one or two ladles of hot water or broth as required.
Serve hot with polenta. The Chef's tips Albana di Romagna is a golden coloured 12 - 12.5° dry wine to be served at 10 to 12° C. Curiosity To make the eels less slippery, or fish in general, you can rub them with a piece of bran then wash them well.
Dice the parsleyand the onion and put them into a pan. Add a few spoonfuls of oil and sauté. When the onion starts to brown add the tomato puree diluted in a little water. Salt and pepper and let it cook for about ten minutes.
Put a small part of the sauce In a rather large dish, to wet its bottom and arrange the pieces of eels without overlapping them. Pour over the remainder of the sauce and the vinegar and cook at a low heat for about 5 minutes.
Then cover the dish and go on cooking for about 20 minutes bathing with one or two ladles of hot water or broth as required.
Serve hot with polenta.
