STEWED EELS
Ingredients:
1.2 kg of eels
600 g of potatoes
100 g of bread unto
1 dl olive oil
2 tablespoons of vinegar
2 cloves of garlic
2 large onions
1 bay leaf
1 bunch of parsley
1 teaspoon of powder of eel (ginger or turmeric)
Salt
Black pepper powder
Clean and prepare the eels, cutting off the heads, washing them in water and withdraw all of the viscous residue. After that operation, cut it in pieces.
Peel the potatoes and cut them in thick slices. Peel and cutup the onions in rings.
In a large pan, add the eels, potatoes and onions in alternate layers. Each layer must be drizzled with olive oil and seasoned with garlic, bay leaf, parsley, post eel, salt and pepper.
Clean and prepare the eels, cutting off the heads, washing them in water and withdraw all of the viscous residue. After that operation, cut it in pieces.
Peel the potatoes and cut them in thick slices. Peel and cutup the onions in rings.
In a large pan, add the eels, potatoes and onions in alternate layers. Each layer must be drizzled with olive oil and seasoned with garlic, bay leaf, parsley, post eel, salt and pepper.
Cut the grease into thin slices and sets out above. Watering with a glass of water. Allow to boil between 20-30 minutes.
After the eels cooked - you can recognize the moment it's done by the consistency - cut up the lard and smash it with coarse salt. Mix in vinegar to this sauce, which was diluted with two ladles of broth stew - these shells broth should get the maximum fat stew. This preparation is called 'moira' and goes over the eels and potatoes.
The rest of the broth stew is a soup, which joins the toasted bread and one branch of mint.
After the eels cooked - you can recognize the moment it's done by the consistency - cut up the lard and smash it with coarse salt. Mix in vinegar to this sauce, which was diluted with two ladles of broth stew - these shells broth should get the maximum fat stew. This preparation is called 'moira' and goes over the eels and potatoes.
The rest of the broth stew is a soup, which joins the toasted bread and one branch of mint.
