Ingredients for 4 people:
- 2 lagoon eels
- a carrot
- half onion
- a celery rib
- 200 g. of tomato puree
- half a glass of white wine
- chilli
- extra virgin olive oil
- salt
- pepper
Preparation:
The eel of the Romagna lagoons is a prized food and much appreciated for its tasty and nutrient-rich meat. This sea fish lives between the fresh waters of the lagoons and the salty ones of the Adriatic Sea, offering a unique and characteristic flavour. The culinary tradition of Romagna has given rise to numerous eel-based recipes, such as eel soup, which is a tasty dish full of flavours. Eel fishing is an important activity for the local economy and for the gastronomic culture of the region.
Here is the recipe for the eel soup from Romagna, kindly sent by my dear friend Elena who lives in this splendid region. Follow these simple steps to prepare this tasty and traditional dish.
First, finely chop the onion, carrot, celery and red pepper. Sauté these ingredients in extra virgin olive oil in a large terracotta saucepan with high edges. Meanwhile, take the eels, clean them thoroughly and then cut them into chunks. Add the pieces of eel to the sautéed mixture, browning them for a few minutes. Once golden, add half a glass of white wine and let it evaporate.
Then add the tomato sauce, salt and pepper to taste and a little chilli to give a pleasant touch of spicy flavor to the soup. Leave to cook over low heat for about 45 minutes, until the soup has narrowed and thickened.
You can serve this delicious dish as an appetizer or as a second course. To accompany the soup, we recommend serving it on toasted homemade bread croutons and pairing it with a glass of quality white wine such as a Chardonnay from the Veneto or a Vermentino from Sardinia, in order to bring out the savory and marine flavors of the eels.
Enjoy your meal!
