Yellow eel soup
Instructions
Clean the eel, eliminatene his head, cut it into pieces, wash well and dry them.
In a crock pour the oil, add the chopped onion and the crushed garlic and let them Brown.
Put the pieces of eel, after a few minutes, pour the wine, let it evaporate, then add the tomato sauce, wet with half a glass of water and vinegar (in a ratio of 4/5 and 1/5 of vinegar), seasoned with salt, pepper and a pinch of shredded thyme, Bay leaves and chopped oregano together.
Please take the boil, lower the heat and simmer, covered pan, for about twenty minutes.
When serving put in individual terrinette the slices of bread browned in oil and pour over the pieces of eel and the broth.
Ingredients and dosing for 4 persons
- 1 1000 g eel
- 10 cl of olive oil extra virgin
- 1/2 cup of dry white wine
- White wine vinegar
- 500 g of tomato sauce
- 1 onion
- 2 cloves of garlic
- Thyme
- Laurel
- Oregano
- Salt
- Hot pepper
- Some slices of bread (fried slices with oil)