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
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.
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.
serving amount
6 servings
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