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Eel Recipe
Eel in Red Wine & Tomato

This eel recipe uses the crockpot although you could casserole in the oven if you prefer. Eel can be quite dry, so the longer cooking methods are better.

The tail of the eel is quite bony, so I would only use it for stock. The middle cuts are best and you can skin before cooking.

Some people really do skin them alive - personally, I couldn't. What I do is, make an incision in the skin of the dead fish ;-) and then dip my fingers in salt - it gives you a little more 'grip' - then I pull the skin away.

You can use this method to skin any fish before cooking - it is easier to remove after cooking, but you may prefer not to have the skin at all.


Eel in Tomato

  • 8 pieces of eel - 3 to 4 inches each
  • 2 tbspns lemon juice
  • 2 tbspns vegetable oil
  • 1 glass red wine
  • 1 large onion - peeled and chopped
  • 1 pack passata or can of chopped tomatoes
  • 2 tbspns fresh parsley
  • Ground black pepper to taste

Put the eel into a dish and pour over the lemon juice, oil, wine, onion and parsley - leave to marinade for an hour or so.

Put the eel and marinade into the slow cooker/crockpot.

Add the tomato.

Cook in the crockpot on Low for 4 to 6 hours.

Serve this with some crusty bread to mop up the juices.


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Eel in Red Wine & Tomato





By , Mar 30, 2016



Eel Recipe



This tasty eel recipe uses the crockpot although you could casserole in the oven if you prefer.





Prep Time: 10 minutes

Cook time: 240 minutes

Yield: 4

Main Ingredient: eel, red wine, tomato


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