Editorial content from Empório Portugal. Traditional recipes may vary by region, family, and cook.
About the Recipe
Eel stew is a regional recipe marked by rivers, estuaries, and kitchens with a strong local identity.
The sauce is usually intense, with tomato, wine, garlic, and herbs, served with bread or potatoes.
Ingredients
- 1 kg of cleaned eels in pieces
- 2 sliced onions
- 3 cloves of garlic
- 3 chopped tomatoes
- 150 ml of white wine
- 1 bay leaf
- 80 ml of olive oil
- Parsley or cilantro
- Bread or boiled potatoes
- Salt and pepper
Preparation Method
- Sauté onion, garlic, and bay leaf in olive oil.
- Add tomato and cook until a sauce forms.
- Add wine and let some of the alcohol evaporate.
- Add the eels and a little water.
- Cook on low heat until tender.
- Finish with herbs and serve with bread or potatoes.
Tips from Empório Portugal
- Eel must be very well cleaned.
- The sauce needs to be reduced before adding the fish.
- Serve very hot.
Possible Substitutions in Brazil
- When eel is not available, use firm fish, knowing that it changes the dish.
- Rustic bread replaces regional bread.
Pairing
White wine with good acidity. Content intended for those over 18 years old. Drink responsibly.
Editorial Note from Empório Portugal
This recipe is part of the editorial curation of Empório Portugal, developed from Portuguese culinary tradition. Like all traditional recipes, it may vary according to region, family, and cook.
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