Eel From Provence

If you want to make French, Provençal, you must know that there are always tomatoes and garlic involved. Also in this spicy dish.

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. Add diced onion and minced garlic clove. Cook until golden brown. Lightly fry eel pieces in it. Pour 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.

A hearty lunch that you should bring to the table once on a special occasion. Because eel is not cheap.

Serve with: Mixed leaf salad and new potatoes.

Preparation

40 min

Preparation

25 min

Menu Volume 1 Page 1

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