Comacchio Eel Soup or Stew (Emilia-Romagna)

Soups

Ingredients

Eels - 2 1/2 pounds

Tomato paste - 2 1/2 tbsps

Onions, thinly sliced - 2

Carrot, sliced - 1

Celery, diced - 2 stalks

Parsley, finely chopped - 2-3 sprigs

Grated rind of 1/2 lemon

Salt and pepper

Wine vinegar - 2 tbsps

Slices of toasted bread

If the eels are large, skin them, otherwise, leave  them intact and simply cut them into medium thick rounds. Dilute the tomato paste in a little water.

Put a layer of eels at the bottom of a large heavy pan, cover with a layer of onion slices, carrot, celery, parsley and lemon rind, and continue in the same order until all these ingredients are used up. Add water to cover, season with salt and pepper, cover the pan and cook slowly, stirring from time to time. After the soup has been simmering for about 15 minutes, add the vinegar and the diluted tomato paste. Cover again and continue cooking for another 20-25 minutes or until the eels are tender.

Serve garnished with slices of crisply toasted bread.

Serves 6