Eel Stew (all I Pebre)
Eel Stew (All i Pebre) is a traditional dish from Valencian cuisine that features tender eel cooked in a flavorful stew. This dish is perfect for seafood lovers and those looking to explore the rich flavors of Spanish cuisine.
Ingredients
- 2 lbs eel, cut into pieces
- 4 garlic cloves, minced
- 1 onion, chopped
- 2 tomatoes, diced
- 1 red bell pepper, sliced
- 1/2 cup olive oil
- 2 cups fish or vegetable broth
- 1/2 cup white wine
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the minced garlic and chopped onion, and sauté until the onion is translucent.
- Add the diced tomatoes and sliced red bell pepper, and cook for 5 minutes.
- Place the eel pieces in the pot and pour in the white wine and fish or vegetable broth.
- Season with paprika, salt, and pepper, then bring the stew to a simmer.
- Cover the pot and let the stew cook for 45-50 minutes, or until the eel is tender.
- Once cooked, adjust the seasoning if needed and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 12g
Supplies
Large pot Cutting board Knife Wooden spoon
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the eel stew with crusty bread or over a bed of rice for a complete meal.
Tips & tricks
Tips: Make sure to use fresh eel for the best flavor in this traditional Valencian dish.
Cost
$25