Editorial content from Empório Portugal. Traditional recipes may vary by region, family and cook.
About the recipe
Ensopado de enguias is a regional recipe marked by rivers, estuaries and cuisines with a strong local identity.
The sauce is usually intense, with tomatoes, wine, garlic and herbs, served with bread or potatoes.
Ingredients
- 1 kg cleaned eels, cut into pieces
- 2 sliced onions
- 3 garlic cloves
- 3 chopped tomatoes
- 150 ml white wine
- 1 bay leaf
- 80 ml olive oil
- Parsley or coriander
- Bread or boiled potatoes
- Salt and pepper
Method
- Sauté the onion, garlic and bay leaf in olive oil.
- Add the tomatoes and cook until a sauce forms.
- Add wine and let some of the alcohol evaporate.
- Add the eels and a little water.
- Cook over low heat until they are soft.
- Finish with herbs and serve with bread or potatoes.
Tips from Empório Portugal
- Eel must be very well cleaned.
- Let the sauce reduce and concentrate before adding the eels.
- Serve very hot.
Possible substitutions in Brazil
- If eel is unavailable, firm fish can be used as an adaptation, although it changes the character of the dish.
- Rustic bread can replace regional bread.
Pairing
A white wine with good acidity. Content intended for people over 18 years of age. Drink in moderation.
Regional and family variations may change ingredients, quantities and method.
Recipes from Empório Portugal are shared for cultural and culinary purposes. Adjust ingredients for dietary needs, allergies and professional advice.
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like every traditional recipe, it may vary by region, family and cook.
Send it to the Empório Portugal community. Submitted recipes are reviewed before any publication.
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