Eel in soup
Instructions
Clean the eels from entrails, cut it into pieces and pass it in the flour, then FRY in a pan with oil and garlic, then add the bay leaf, salt, pepper, Deglaze with white wine and bring to cooking with the addition of a few peeled crushed, for about 25 minutes.
Combine raisins and pine nuts.
Ingredients and dosing for 4 persons
- 1 anguilla
- 10 cl of white wine
- 1 leaf of laurel
- Flour
- 30 g of raisins and pine nuts
- 2 peeled tomatoes
- 1 clove of garlic
- Olive oil
- Salt
- Pepper