Eels stew
Ingredients for 4-6 servings:
600 gr eels
1 onion, finely sliced
1 tbsp of parsley, minced
1 stick of celery, minced
1 tbsp of extra virgin olive oil
1 leaf of lauro, minces
1 tbsp of flour
Half glass of white wine
400 gr passed tomatoes
Eels stew
Remove the skin from the eels, chop into pieces 5 cm long and flour them.

Pour the oil into a pan and brown the onion, parsley and celery. Add the eels, lauro and wet with the wine. Once it will be evaporated, add the tomatoes, salt, pepper and cook at moderate heat for about 40 minutes.

Serve hot with the polenta sliced and passed into the oven.

Preparation time: 30 minutes
Cooking time: 60 minutes
Calories: 570-380 calories per person
Difficulty: easy

Chef’s advice
I suggest to match these dish with Fontana del Bosco Eliceo, Cerasuolo d’Abruzzo, Dolcetto.
Eels stew - Ricetta