Ristorante “Abbazia Pomposa”
Ingredients and quantities

Quantities for 4 people:

  • 8 saltwater eels (weighing 150g each)
  • 2 yellow onions
  • 30ml white vinegar
  • 150ml white wine
  • 1 teaspoon tomato concentrate
  • 2l water
  • salt
  • pepper

For the polenta

  • white cornmeal flour
Accompanying wines:
Sparkling Bosco Eliceo DOC Fortana

Stewed eel with white polenta

Type of recipe: Main courses


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Preparation method:

This is a very simple recipe that is traditional of the lagoon area of the Po Delta. Like all simple recipes, the key is to use top-quality ingredients. In this recipe, the eels should be saltwater eels; in other words, they should be caught either in the sea or in marshy areas that come into direct contact with the sea.

Gut the eels and cut the dorsal fin at 10 cm intervals to ensure it does not curl up during cooking. Slice the onion and place in the bottom of a large casserole dish. Roll the eel around on itself and place on top of the onions. Cook for a few minutes over a very low heat without adding any oil. Add the vinegar, wine and tomato concentrate. Continue cooking over a low heat, without stirring, until all the liquid has evaporated. Season with salt and pepper and serve.

For the polenta: pour the white cornmeal flour into 2 litres of boiling water to obtain the desired consistency. Cook until the polenta begins to come away from the sides o . . . >>>



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