Saltpan eels brodetto with polenta
Ingredients
- chopped eel
- onion
- garlic
- olive oil
- white vinegar
- fish soup
- concentrate tomatosauce
- parsley
- polenta
Method
Brown some chopped onion and garlic in a pan with olive oil.
Add white vinegar and let it evaporate. Add fish soup and concentrate tomato sauce.
Let it boil on a slow fire for 30 minutes. Add the chopped eel, sprinkle some chopped parsley and serve with polenta.
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