🇮🇹 Italian · Main Dish
🐟 Anguilla in Umido
Anguilla in Umido
Eel gently stewed in tomato and white wine with bay leaves, a traditional dish of the Po Delta and Venetian lagoon, where eel fishing has a centuries-old history.
Eel from the brackish waters of the Po Delta and Comacchio has been prized in Veneto and Emilia-Romagna for centuries, and this simple stew lets the rich, distinctive fish stand on its own against a light tomato and wine base.
Ingredients
Equipment: Heavy-bottomed pan with lid
- 800 g (1.75 lb) eel, cleaned and cut into pieces
- 1 onion, chopped
- 2 cloves garlic, minced
- 150 ml (⅔ cup) dry white wine
- 400 g (14 oz) canned crushed tomatoes
- 2 bay leaves
- 60 ml (¼ cup) extra virgin olive oil
- Fresh parsley, chopped
- Salt and pepper, to taste
Method
- Warm the olive oil in a heavy pan and sauté the onion until softened.
- Add the garlic and cook briefly, then add the eel pieces, turning to sear lightly on all sides.
- Pour in the wine and let it reduce slightly.
- Add the crushed tomatoes and bay leaves, season, and bring to a gentle simmer.
- Cover and cook for 25–30 minutes until the eel is tender and the sauce has thickened.
- Uncover for the final few minutes if the sauce needs to reduce further.
- Finish with fresh parsley and serve hot.
Chef Tips
- Ask your fishmonger to clean and cut the eel, as this can be tricky to do yourself.
- Eel releases some of its own fat as it cooks, contributing richness to the finished sauce.
- Serve with plenty of bread or polenta to soak up the flavorful sauce.
Common Mistakes to Avoid
- Overcooking the eel, which can become tough rather than staying tender.
- Using a thin, watery tomato sauce that doesn't stand up to the rich fish.
- Skipping the initial sear, which builds flavor before the braise.
Nutrition (per serving)
Health Benefits
- Eel is a good source of protein and omega-3 fatty acids.
Cultural Note
Eel has been fished from the Po Delta and Comacchio lagoon for centuries, remaining a traditional specialty of Veneto and neighboring Emilia-Romagna's wetland communities.
Storage & Serving
Storage: Refrigerate up to 2 days.
Reheating: Reheat gently on the stovetop.
Serve with: Soft polenta, Crusty bread, A dry white wine from Veneto