Braised Eel with Tomatoes and Capers
Nutritional values
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 604 kcal | (29 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 53 g | (46 %) | ||
| Carbohydrates | 10 g | (7 %) |
Ingredients
- Ingredients
- 500 grams
- 1 can peeled Tomatoes
- 150 grams shallots
- 6 garlic cloves
- 4 bay leaves
- salt
- 1 tsp peppercorns
- 6 Tbsps olive oil
- 8 stalks thyme
- 8 caperberry
- 80 grams black Olives
- 400 milliliters fish stock
- 2 Tbsps White vinegar
- sugar
Preparation steps
Cut off eel fins with scissors. Rinse eel, pat dry and cut into 4 equally sized chops. Drain tomatoes in a colander, collecting all resulting juice. Cut tomatoes into wedges or chunks, depending on size. Peel and quarter shallots. Mash garlic lightly. Scratch each bay leaf three times with a knife. Season eel with salt and pepper. Heat oil in a roasting pan and cook eel for about 2 minutes on all sides on high heat. Remove from the pan.
Add shallots, garlic, 4 sprigs thyme and bay leaves to the roasting pan and saute for 2 minutes. Remove garlic and add tomatoes with their juice, capers, olives and stock to the pan and season with vinegar and 1 pinch of sugar, simmer for about 2-3 minutes on medium heat. Return eel to the pan and simmer, covered, for about 10 minutes. Turn fish over and simmer for 10 minutes more. Garnish with remaining thyme and serve.
