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Poached Eels in Tomato and Basil Sauce

ingredients

serves 10
1.5kg skinned eels
75 ml olive oil
100 g chopped shallots or onion
3 chopped cloves of garlic
450 g tomato concassee
50 g tomato puree
50 g chopped basil
300 ml dry white wine
150 ml fish stock
seasoning
a dish of Polenta

method

1. Cut 1.5kg skinned eels into 2.5cm sections and shallow fry in 75 ml olive oil; remove and retain.

2. Lightly fry 100 g chopped shallots or onion and 3 chopped cloves of garlic in the same pan, add 450 g tomato concassee, 50 g tomato puree, 50 g chopped basil, 300 ml dry white wine, 150 ml fish stock and seasoning.

3. Replace the eels and simmer for 20 minutes.

4. Serve the eel coated with the sauce, accompanied by a dish of Polenta.

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