Cooks in: 1h
Levels: Medium
Serves: 4
List of Ingredients
- 1 LB 6 OZ. of eel fillets
- 2 CUPS of red wine
- 3 TBSP. of unsalted butter
- 3 TBSP. of extra-virgin olive oil
- 3 of peeled tomatoes
- mirepoix (1 onion, 1 carrot, 1 celery stalk chopped)
- dried mushrooms
- mixed aromatic herbs (thyme, laurel, sage, parsley) tied in a bundle
- all-purpose flour
- salt
- pepper
Method
1
Place flour in a shallow bowl. Wash the eel, dry it with paper towels and cut into 2-3" long pieces, season with salt and pepper and flour them.
2
In warm water soak 1 Tbsp. dried mushrooms for 15 minutes, then squeeze out the excess water and chop them.
3
Sauté the chopped onion, carrot and celery with butter and oil, add the eel and brown it.
4
Remove the seeds from the peeled tomatoes and chop coarsely. Add mushrooms, aromatic herbs and tomatoes. Cook for 5 minutes, then add the wine. Continue cooking for around 15 minutes. Remove from heat and serve with slices of toasted bread if you like.