📝 About This Recipe
A centerpiece of Italian coastal tradition, particularly in the lagoons of Comacchio and Venice, Anguilla in Umido is a masterclass in balancing rich, fatty fish with bright acidity. The eel is slow-simmered in a robust tomato and white wine base, allowing its meat to become incredibly tender and succulent. This dish captures the rustic elegance of the Adriatic, offering a deep, savory experience that is both comforting and sophisticated.
🥗 Ingredients
The Eel
- 1 kg Fresh Eel (cleaned, skinned, and cut into 5-6 cm chunks)
- 1 tablespoon Coarse Sea Salt (for cleaning the skin)
- 1 tablespoon Lemon Juice (to rinse the fish)
The Soffritto and Aromatics
- 4 tablespoons Extra Virgin Olive Oil (high quality)
- 1 medium Yellow Onion (very finely minced)
- 2 pieces Garlic Cloves (crushed and peeled)
- 1 bunch Fresh Flat-Leaf Parsley (stems and leaves separated and chopped)
- 1 piece Dried Bay Leaf (whole)
- 1/2 teaspoon Red Chili Flakes (adjust to taste)
The Braising Liquid
- 150 ml Dry White Wine (such as Pinot Grigio or Vermentino)
- 400 grams Tomato Purée (Passata) (smooth Italian passata)
- 1 tablespoon Tomato Paste (double concentrated)
- 200 ml Warm Water or Fish Stock (as needed)
- to taste Fine Sea Salt
- to taste Black Pepper (freshly cracked)
👨🍳 Instructions
-
1
Prepare the eel by rubbing the skin with coarse salt to remove any residual slime, then rinse under cold water with a splash of lemon juice. Pat thoroughly dry with paper towels.
-
2
Cut the eel into uniform segments about 5-6 centimeters long. If your fishmonger hasn't done so, ensure the internal cavity is perfectly clean.
-
3
In a wide, heavy-bottomed pan or a clay pot, heat the extra virgin olive oil over medium-low heat.
-
4
Add the minced onion and the parsley stems. Sauté gently for 8-10 minutes until the onion is translucent and soft, but not browned.
-
5
Stir in the crushed garlic cloves and red chili flakes. Cook for another 2 minutes until the garlic is fragrant.
-
6
Increase the heat to medium and add the eel pieces to the pan in a single layer. Sear them for 3-4 minutes, turning once, until the flesh firms up slightly.
-
7
Pour in the dry white wine. Allow it to bubble and evaporate for 3-5 minutes until the sharp scent of alcohol has dissipated.
-
8
Add the tomato paste and stir it into the juices to dissolve. Then, pour in the tomato passata and add the bay leaf.
-
9
Season with a pinch of salt and black pepper. Add enough warm water or fish stock to just barely cover the eel pieces.
-
10
Bring the sauce to a gentle simmer, then turn the heat down to low. Cover the pan with a lid, leaving a small crack for steam to escape.
-
11
Cook for 35-40 minutes. Do not stir the eel vigorously as the fish is delicate; instead, gently shake the pan occasionally to prevent sticking.
-
12
Remove the lid for the last 10 minutes of cooking if the sauce needs to thicken further. The eel is done when the meat easily pulls away from the central bone.
-
13
Taste the sauce and adjust the seasoning with salt and pepper. Discard the bay leaf and garlic cloves.
-
14
Stir in the freshly chopped parsley leaves just before serving to provide a burst of color and freshness.
-
15
Allow the dish to rest for 5 minutes off the heat before plating; this allows the flavors to settle and the sauce to coat the fish perfectly.
💡 Chef's Tips
Always choose wild-caught eel if possible for the best flavor and texture. Don't skip the salt-rubbing step; it is essential for removing the 'muddy' taste sometimes associated with eel. If you prefer a brighter sauce, add a teaspoon of white wine vinegar or capers toward the end of cooking. Avoid over-stirring the pot; eel becomes very fragile when cooked, and you want the segments to remain whole for presentation. This dish actually tastes even better the next day, as the oils from the fish meld beautifully with the tomato sauce.
🍽️ Serving Suggestions
Serve alongside a generous portion of soft, creamy yellow polenta to soak up the rich sauce. Pair with a crisp, high-acid Italian white wine like a Soave Classico or a Lugana. Provide crusty sourdough bread (Pane di Altamura) for 'la scarpetta' (cleaning the plate). A side of sautéed bitter greens, like chicory or rapini, balances the richness of the fish perfectly. For a traditional touch, serve in warmed shallow ceramic bowls.