Stewed Eel Venetian Style (Veneto)

Fish

Ingredients

Small eels - 3-3 1/2 pounds

Wine vinegar - 2 1/2 cups

Bay leaves - 3

Salt

Black peppercorns - 3-4

Fine dry breadcrumbs

Olive oil - 2 1/2 tbsps

Butter - 3 tbsps

Garlic, crushed - 2 cloves

Marsala - 1/4 cup

Tomato paste - 4 tbsps

Pepper

Parsley, finely chopped - 2-3 sprigs

Clean the eels and cut them every 2 or 2 1/2 inches without slicing right through. Marinate them for several hours in all but 2 or 3 tbsps of the wine vinegar with the bay leaves, a little salt and peppercorns.

Drain the pieces of eel, dry them thoroughly and roll them in breadcrumbs, taking care that the pieces do not separate.

Heat the oil and butter in a large wide pan, and brown the garlic cloves. Discard them and add the eel. Brown the eel all over, add the remaining wine vinegar and marsala, and continue cooking until they evaporate. Dilute the tomato paste with a little hot water  and pour over the eels, season to taste with salt and pepper, and continue cooking until the pieces of eel separate - this will take about 20 minutes. Garnish with parsley and serve very hot.

Serves 6