Anguilla with peppers
Instructions
Cut the eels in sections of 8 cm.
Sauté the garlic, add the pieces of eel, salt and pepper, sprinkle with wine.
To reduce, add the peeled and sliced.
Add the blanched peppers and cut into fillets.
Cook for 15 minutes covered.
Ingredients and dosing for 4 persons
- 1000 g of eels
- 200 g of peppers
- 1 glass dry white wine
- 2 cloves of garlic
- 500 g of ripe tomatoes