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Preparation
after the moray eel has been arranged and washed, the slices are cut with about a thick finger and sprinkled with salt.
take the onion cut into thin slices, the tomato clean of skins and seeds, the oil, salt and chilli and the bay leaf over a fire in a saucepan to sauté. cover the pan and let the onion soften.
then add the moray eel, with the pan covered, for about 10 minutes over low heat, stirring the pan from time to time. when ready, it is served with white rice.
take the onion cut into thin slices, the tomato clean of skins and seeds, the oil, salt and chilli and the bay leaf over a fire in a saucepan to sauté. cover the pan and let the onion soften.
then add the moray eel, with the pan covered, for about 10 minutes over low heat, stirring the pan from time to time. when ready, it is served with white rice.
Ingredients
- 3 ripe tomatoes
- 1 bay leaf
- salt q.s.
- piripiri q.s.
- 1 kg of moray eel
- 2 onions
- 1 dl of olive oil
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