Ensopado de Enguias (Portuguese Eel Stew with Tomato and White Wine)

• 1 medium Yellow onion
• 4 cloves Garlic
• 3 tbsp Extra virgin olive oil
• 2 tsp Sweet paprika
• 2 Bay leaves
• 500 g Tomato, ripe
• 200 ml White wine, dry
• 500 ml Fish stock
• 1 tsp Fine sea salt
• ½ tsp Black pepper
• 600 g Eel, skinned
• 6 slices Crusty white bread, thick-cut
• 15 g Fresh coriander

1. Prepare the ingredients: finely chop the onion, thinly slice the garlic, and roughly chop the tomatoes. Cut the eel into bite-sized pieces and pat dry.
2. Set a large pot over medium heat and warm the olive oil. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until soft and translucent, stirring regularly.
3. Stir in the garlic and cook for 1 minute until fragrant. Add the sweet paprika and bay leaves and cook for 30 seconds, stirring so the paprika does not catch.
4. Add the tomatoes and cook for 8 to 10 minutes until they break down and the mixture looks jammy. Pour in the white wine and simmer for 3 to 4 minutes to cook off the alcohol.
5. Add the fish stock, remaining salt and the black pepper, then bring to a gentle simmer. Cook for 10 minutes so the broth takes on the tomato and bay flavour.
6. Slide in the eel and keep the stew at a gentle simmer. Cook for 10 to 12 minutes until the eel is just cooked through and tender, without boiling hard.
7. Toast the crusty white bread until golden. Ladle the stew over the toast in warm bowls, then finish with fresh coriander and serve straight away.

Made this recipe? Rate it — a comment is optional.