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

voti: 5 (8)

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

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Servings: 4 persone

Course: Second Course

Cuisine: Campanian cuisine, Neapolitan cuisine

Ingredients Equipment Method

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

Equipment

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

Method

 

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