The female eel, better known as capitone, is a fish has a particularly tender and tasty flesh. In some parts of Italy it is traditional to it on Christmas Eve , as it symbolizes the victory of good over evil and is considered a good luck for the next year.
This stew can also be prepared with any suitable fish . Then you can make stewed Christmas fish , with fresh tomatoes and parsley. Do not forget to accompany it with some good bread to dip into the sauce .
Serves ; 4
Cooking time; 01 hours
Total time ; 01.20 hours
Ingredients
800 g of eel
1 kg of fresh tomatoes or 1 can tomato paste
1 golden onion
2 cloves of garlic
1 glass of dry white wine or fish broth
1 bunch of parsley or basil
to taste extra virgin olive oil
salt and pepper to taste
*** if you choose to use canned tomato pulp, the recipe is simplified and speeded up.
*** you can make any other suitable fishes in this way .
Preparation
Clean the eel by removing the head and the final part of the tail, gut it and cut it into medium-sized pieces. Wash the tomatoes, blanch them for a few minutes and peel them, then cut them into small cubes and prepare the sauce.
Chop the onion, fry it in a pan with extra virgin olive oil and wait for it to dry well and start to sizzle. Add the tomatoes and cook the sauce for 40 minutes, seasoning it only with a pinch of salt and a little ground black pepper
After 40 minutes, fry the garlic cloves in a pan with oil, add the pieces of fish and brown them over high heat on each side. Deglaze with the white wine, wait for the alcohol to evaporate and add the sifted tomato sauce.
Continue cooking for another 15 minutes over low heat and add chopped fresh parsley.
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