Preparation

1. Cut the eels into pieces and season with salt.

2. Bring to the boil a pan with oil, 1 bay leaf and 3 thinly sliced ​​onions. Add the garlic cloves and add the green pepper.

3. Remove the skin and seeds from the tomatoes and add to the stew. Season with paprika, salt and pepper.

4. Allow to stir the stew.

5. Add eels and wine and mix well. Cover and cook.

6. Fry the slices of bread in olive oil.

7. Put the slices of bread on the plate and serve the stew.

8. Finish with chopped parsley.

Ingredients

  • 1 Kg of Eels
  • 3 cloves of garlic
  • 500g ripe tomatoes
  • 1/2 green pepper
  • 1 teaspoon of paprika
  • Olive oil
  • salt
  • Parsley
  • White wine
  • 1 bay leaf
  • Ground black pepper
  • Slices of Alentejo bread