Eel From Provence

Gerd Graf: If you want to prepare French, Provençal dishes, you have to know that tomatoes and garlic are always involved. Also in this spicy dish. A hearty lunch that you should bring to the table on a special occasion. Because eel is not cheap.

Clean the eel. Cut into 5 cm long pieces. Acidify with juice of one lemon, season with salt and lightly with pepper. Heat oil in a frying pan. Pour in diced onion and finely chopped garlic clove. Cook until golden brown. Lightly fry eel pieces in it. Pour in wine. Season with anchovy paste. Peel tomatoes, cut in half. Add to fish form. Stew for about 20 minutes. Season to taste with salt and freshly ground pepper. Sprinkle with chopped parsley.

Serve: Mixed lettuce and new potatoes.

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