Written by Maria Pistocchi — Friday, October 11th, 2013
An eel recipe with a second name: eel broth a becco d'asino (in a donkey beak way).
Comacchio is a town of Emilia Romagna (Italy) in the province of Ferrara. They are very skilled at cooking eel, since that strange fish is very popular around that area. Eel broth in Comacchiese way is an interesting - and unusual - fish broth.
Cut the eel in pieces of 4-5 cm, clean the innards, then wash it carefully. In a separate pan cut the onions into slices, half a centimeter thick, just enough to cover the bottom.
Fry the eel, then put it in the pan, add vinegar and a bit of water until it reaches roughly the height of the fish contained in the pan, add pepper, salt, a bit of tomato paste.
Boil until the eel is properly cooked. To prevent the eel sticking on the bottom, shake the pan.
Serve hot, accompanied by a slice of polenta just made. If you like it!
ricettedok.myblog.it - Brodetto d'Anguilla alla comacchiese o "A becco d'asino"
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