Eel with Peas (Tuscany)

Fish

Ingredients

Eel - 2 pounds

Salt and pepper

Olive oil - 2/3 cup

Garlic, crushed - 2 cloves

Onion, sliced  - 1

Dry white wine - 1/2 cup

Tomato paste - 4 tsps

Shelled green peas - 4 cups

Clean and skin the eel. Cut it into pieces about 2 1/2 inches long. Wash and dry them and put them into a shallow bowl. Sprinkle with a little salt, pepper and trickle of olive oil. Leave for 2 hours.

Heat the remaining oil and very gently saute the garlic and onion. Discard the garlic as soon as it begins to brown and add the pieces of eel. Brown them gently, add the wine and continue cooking until wine evaporates. Dilute the tomato paste with 2/3 cup boiling water. Add this to pan, stir well, then add the peas. Check seasoning and cook slowly for another 30 minutes.

Serves 4-6