Preparation

Spread the eels with water and a little vinegar.

In a saucepan, place a drizzle of olive oil and garlic cloves and allow to brown.

Peel the onions and potatoes and cut them into slices. Place a layer of sliced ​​onions in the pan and on top of the onions, place the potato layer.

Place a layer of eels over the potatoes. New layer of onions, new layer of potatoes, new layer of eels, and so on until the ingredients run out.

Add saffron to taste. Sprinkle with ripe white wine. Season with salt and a little vinegar.

Add a sliced ​​tomato. Let it cook until the potatoes are cooked.

Remove much of the sauce to make the eel soup.

Boil in a small container, a little oil, 2 chopped garlic cloves, salt and a glass of vinegar.

Add this preparation to the soup sauce, and cover each dish with bread soups.

After the soup is served, the stew with the sauce is served.

Serve hot and have a good appetite!

Ingredients

  • Between 1/2 kg and 1 kg of eels
  • Olive oil q.s.
  • 5 cloves of garlic
  • 4 onions
  • 6 potatoes
  • 1 tablespoon saffron
  • Between 1/2 bottle and one of ripe white wine
  • salt and vinegar q.s.
  • 1 tomato