Anguilla alla Cabrarese
Anguilla alla Cabrarese, also called anguidda a sa crabarissa, is fresh eel braised in rich olive oil, garlic, tomatoes, and bay leaves, originating from the Cabras lagoon.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 480 kcal
Equipment
- •Heavy chef knife
- •Terracotta or heavy-bottomed saute pan
- •Wooden spoon
- •Fish scaler or clean cloth
Nutrition
Per serving, approximate
- Calories
- 480 kcal
- fat
- 36 g
- carbs
- 6 g
- fibre
- 1.5 g
- protein
- 32 g
- calories
- 480 kcal
Instructions
- 1
Pat the cut eel pieces thoroughly dry with kitchen paper.
- 2
Heat the extra virgin olive oil in a wide, heavy pan over medium heat.
- 3
Add the bruised garlic cloves and crushed chilli, cooking until fragrant and pale gold.
- 4
Add the eel pieces in a single layer and fry for three minutes per side until lightly browned.
- 5
Pour in the white wine and vinegar, letting the liquid bubble until reduced by half.
- 6
Pour over the crushed tomatoes and tuck the fresh bay leaves into the pan.
- 7
Season with the fine sea salt and bring the liquid to a gentle simmer.
- 8
Cover the pan and cook on low heat for twenty-five minutes until the eel is tender.
- 9
Uncover the pan for the final five minutes to let the sauce thicken slightly.
- 10
Scatter over the chopped flat-leaf parsley and remove from the heat immediately.
Chef's tips
Ask your fishmonger to clean and skin or gut the eel thoroughly before cutting. Eels release their own rich oils as they cook, so avoid adding excess fat to the pan. A splash of good-quality vinegar balances the natural richness of the fish.
Ingredient substitutions
- Vernaccia di Oristano → a crisp, dry Vermentino di Sardegna
- fresh eel → fresh monkfish chunks, though monkfish cooks in half the time and is leaner
Storage
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating
Reheat gently in a covered pan over low heat with a spoonful of water until heated through.
Common mistakes to avoid
- •Stirring the pot vigorously, which breaks the delicate cooked eel flesh away from the central bone.
- •Simmering over high heat, which causes the eel to turn tough rather than unctuous.
- •Skipping the wine or vinegar, which leaves the stew feeling overly greasy on the palate.
Serving suggestions
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