CookEat Recipe
Eel in Tomato Sauce on Toast
Short skin-on eel pieces simmered with browned onion, parsley and tomato, with plenty of sauce for toasted bread.
Method
Steps
Step 1
Gather the ingredients: 800 g legally sourced adult European eel (Anguilla anguilla), professionally gutted and headed with skin retained, prepared weight; 1 medium onion, about 150 g, finely chopped; 3 tablespoons finely chopped parsley; 1 tablespoon olive oil; Salt and black pepper; 400 ml plain tomato purée; About 150 ml water, added as needed; 4 slices firm bread, about 160 g.
Step 2
Use prepared adult eel from a licensed food supplier who can confirm legal sourcing for your location. Keep it at 4°C or colder. Leave the skin on and cut the body into short pieces about 3–4 cm long.
Step 3
Cook the chopped onion and parsley in the small quantity of oil with salt and pepper over moderate heat, stirring, until the onion is well coloured, about 8–10 minutes.
Step 4
Add the eel and turn gently through the mixture for about 4–5 minutes so it takes on the seasoning. Add the tomato purée and water, cover and simmer gently for about 20–30 minutes, until the thickest flesh reaches 70°C. Turn carefully and add water if necessary to retain an abundant spoonable sauce.
Step 5
Lightly toast the bread without oil. Place one slice in each shallow serving dish, spoon the eel and plenty of sauce over it and serve hot. Remove the central bones before eating.
Step 6
To serve without bread, omit the toast and offer the eel with its sauce in a shallow dish. Tomato paste may replace the purée: dissolve about 2 tablespoons in 500 ml water and use this in the same braise, simmering to a loose sauce.
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