Eel stewed in garlic sauce
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Eel stewed in garlic sauce - detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 300 g of cleaned young eel
- 2 tbsp. l. olive oil
- 2 crushed cloves of garlic
- 1/2 cup white wine
- Salt and ground black pepper
- Crushed dried chili pepper flakes
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Cooking the dish according to the recipe:
- Heat oil in a frying pan. Add crushed garlic and juvenile eel, and sauté until tender. Pour in white wine, season with salt, pepper, and crushed red pepper, and simmer until the eel flesh is opaque. Serve in a ceramic bowl or other wide, flat dish.
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