Eel stew
Description
Bright, delicious, tender, with a wonderful bouquet of aromas... No wonder "ragout" means "appetite-stimulating" in French. I think you'll enjoy this simple eel ragout recipe. The dish turns out light, with all the vegetables imparting their flavor and aroma to the fish. This classic recipe is perfect for those who watch their calories. You can change the selection of vegetables to your liking—let your imagination run free. Well, enough talking—let's get to it. Here's how.
Instructions
- 1
Step 1
Clean the eel. Use coarse salt to scrub off the slime. Remove the skin (optional). Cut into pieces. Season with salt.
- 2
Step 2
Coat the eel pieces in flour and lightly fry in vegetable oil.
- 3
Step 3
Fry the chopped onion until golden brown.
- 4
Step 4
Add the sliced pepper and garlic to the onion.
- 5
Step 5
Add the carrots to the same pan.
- 6
Step 6
Next, add the zucchini to the pan. Cut the vegetables as you like. I did it this way.
- 7
Step 7
Add the tomatoes last. If your tomatoes are ripe, it's better to remove the skin.
- 8
Step 8
Simmer the vegetable assortment for just a few minutes, then season with salt and pepper. If there is not enough juice, you can add a little water.
- 9
Step 9
Now decide where you'll continue the cooking process. The stew can be baked in the oven or simmered on the stovetop. In either case, the bottom layer will be the fish. Place our vegetable mixture on top of the fish, sprinkle with chopped herbs, cover with a lid, and cook for 15–20 minutes either in the oven or on the stove.