Neapolitan Stewed Eel

Neapolitan stewed eel is a traditional dish from Naples associated with Christmas Eve. Also common in the rest of the region and neighboring areas, stewed eel is a dish for particular palates with a very simple recipe.

Neapolitan-style Stewed Eel

The recipe for Neapolitan-style stewed eel, mainly enjoyed during the Christmas holidays, especially on Christmas Eve, is very simple.

voti: 5 (8)

Print Recipe Vota la ricetta

Course: Second Course

Cuisine: Campanian cuisine, Neapolitan cuisine

Servings: 4 persone

Attrezzature

• Sharp Knife
• Cutting Board
• Non-stick Pot large
• Wooden Spoon
• Mixing Bowls
• Plastic Wrap (optional, if the eel rests before cooking)

Ingredients

• 800 gr eels small
• 2 nr onions
• 1 handful parsley
• Extra Virgin Olive Oil
• pinch salt
• q.b. pepper
• white wine dry
• 1000 gr tomatoes San Marzano
• q.b. basil
• bread toasted

Instructions

• Prepare a sauce with tomatoes, basil, oil, and a pinch of salt; pass it through a blender.
• Sauté chopped onion and parsley in a pan with oil.
• Add the unpeeled eel cut into pieces, season with salt, and brown for 2-3 minutes.
• Grind a bit of pepper over it and deglaze with white wine.
• Let it simmer until the alcohol evaporates.
• Add the tomato sauce and cook for 15 minutes.
• Serve on slices of toasted bread.