Home

Eel Stew (Estofado De Anguila)

ingredients

6 servings
3 Tbs Olive oil
50 g (2 oz) 1/2 cup Chopped blanched almonds
1 Large red pepper, pith and seeds removed and chopped
1 Large onion, sliced
3 Garlic cloves, crushed
1/4 tsp Black pepper
1/4 tsp Dried thyme
1 tsp Paprika
1/2 tsp Cayenne pepper
1 kg (2 lb) Eels, skinned and cut into serving pieces
900 ml (1 1/2 pints) 3 3/4 cups Fish stock
1 tsp Cornflour (cornstarch), blended with 1 Tbs water

method

1. Heat the oil in a large, heavy-based saucepan. Add the almonds, pepper, onion and garlic and fry until the almonds are golden brown and the onion is soft. Add the pepper, thyme, paprika and cayenne and cook for 2 minutes, stirring constantly. Add the eel pieces and cook, turning them frequently, for 5 minutes. Pour over the fish stock and bring to the boil. Reduce the heat to low, cover the pan and simmer the mixture for 30 minutes.

2. Stir in the cornflour (cornstarch) mixture and simmer for 2 to 3 minutes, stirring constantly, until the sauce thickens and is smooth.

3. Remove the pan from the heat and serve at once.

What did you think?

11 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved