Poached Eels in Tomato and Basil Sauce

Poached Eels in Tomato and Basil Sauce recipe

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Servings: 10
Calories: 414

Ingredients
 

  • 3 1/3 lb skinned eels
  • 2 1/2 floz olive oil
  • 3 1/2 oz chopped shallots or onion
  • 3 chopped cloves of garlic
  • 1 lb tomato concassee
  • 2 oz tomato puree
  • 2 oz chopped basil
  • 1/2 pint dry white wine
  • 5 floz fish stock
  • seasoning
  • a dish of Polenta

Instructions

  • Cut 1.5kg skinned eels into 2.5cm sections and shallow fry in 75 ml olive oil; remove and retain.
  • Lightly fry 100 g chopped shallots or onion and 3 chopped cloves of garlic in the same pan, add 450 g tomato concassee, 50 g tomato puree, 50 g chopped basil, 300 ml dry white wine, 150 ml fish stock and seasoning.
  • Replace the eels and simmer for 20 minutes.
  • Serve the eel coated with the sauce, accompanied by a dish of Polenta.
Calories: 414 kcal
Carbohydrates: 12 g
Protein: 31 g
Fat: 25g
Saturated Fat: 5 g
Cholesterol: 191 mg
Sodium: 487 mg
Potassium: 979 mg
Fiber: 2 g
Sugar: 7 g
Vitamin A: 6278 IU
Vitamin C: 15 mg
Calcium: 70 mg
Iron: 3 mg
Ingredients Eel, Fish & Seafood
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