1 x 8 inch piece of eel – no skin or bones and cut into ½ inch circles
Black pepper
1 tablespoon of olive oil
1 cloves garlic – finely chopped
25g butter
25ml Vermouth
1 onion – finely sliced
2 tomatoes – quartered
1 tablespoon fresh parsley – finely chopped

METHOD

Melt butter in frying pan and fry the garlic.

Add eel pieces and season with black pepper. Cook for about 4 minutes each side.

Remove from pan and put to one side.

Heat the oil in the frying pan then add tomatoes, onions and vermouth and bring everything to a simmer.

Add eel and simmer for about 5 minutes.

Serve immediately and sprinkle with fresh parsley.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS