1. Cut 1.5kg skinned eels into
2.5cm sections and shallow fry in 75 ml olive oil; remove and
retain.
2. Lightly fry 100 g chopped shallots or onion and 3 chopped
cloves of garlic in the same pan, add 450 g tomato concassee, 50
g tomato puree, 50 g chopped basil, 300 ml dry white wine, 150
ml fish stock and seasoning.
3. Replace the eels and simmer for 20 minutes.
4. Serve the eel coated with the sauce, accompanied by a dish of
Polenta.
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