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Eels Stewed In White Wine Recipe
|Olive oil||2 Tablespoon|
|Eels||2 Pound, skinned and cut into pieces (900 Gram)|
|Onion||1 Small, thinly sliced|
|Garlic||2 Clove (10 gm), crushed|
|Tomatoes||4 Large, peeled and chopped|
|Chopped basil||1 Tablespoon|
|White wine||315 Milliliter (1 1/4 Cups)|
|Freshly ground black pepper||To Taste|
|Beurre manie||1 Tablespoon|
Calories 435 Calories from Fat 241
% Daily Value*
Total Fat 27 g41.5%
Saturated Fat 6.8 g34.2%
Trans Fat 0 g
Cholesterol 201.3 mg
Sodium 431.1 mg18%
Total Carbohydrates 9 g2.9%
Dietary Fiber 1.9 g7.7%
Sugars 4.6 g
Protein 29 g58.9%
Vitamin A 130.5% Vitamin C 34.4%
Calcium 6.1% Iron 8.1%
*Based on a 2000 Calorie diet
When the fat is hot, add the eel pieces and the onion and fry, stirring constantly, for 5 minutes.
Add the remaining ingredients, except the beurre manie, and bring to a boil, stirring.
Reduce the heat to very low, cover the Dutch oven and simmer for 25 to 30 minutes or until the eel is tender.
Remove the Dutch oven from the heat.
With a slotted spoon, lift out the eel pieces and put them into a warm serving dish.
Return the Dutch oven to the heat.
Stir in the beurre manie, a few pieces at a time, until the sauce has thickened.
Pour the sauce over the eels and serve.