“Matalotta” conger-eel – Anguilla alla matalotta

Ingredients for 4 servings

  • 2 1/4 lbs of cleaned and chopped eels
  • 2 cups peeled chopped seeded
  • fresh parsley
  • 1 onion
  • extra virgin olive oil
  • salt
  • pepper TT

 

Preparation
Stir-fry the chopped onion in a pan, add the chopped tomatoes, the minced parsley, salt and pepper and make a dense sauce.

Then pour 1 cup of water and boil. Then add the pieces of eel and cook on a low flame.