Anguilla del Trasimeno in Umido
Lake eel stewed slowly in a rich tomato, white wine, and herb sauce, a classic freshwater recipe from the fishing communities of Lake Trasimeno in Umbria.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 485 kcal
Equipment
- •Heavy terracotta pot or enamelled casserole
- •Sharp chef's knife
- •Wooden spoon
- •Chopping board
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 36 g
- carbs
- 8 g
- fibre
- 2 g
- protein
- 32 g
- calories
- 485 kcal
Instructions
- 1
Pat the eel pieces thoroughly dry with kitchen paper to ensure proper browning.
- 2
Heat the extra virgin olive oil in a wide terracotta pot or casserole over medium heat.
- 3
Add the crushed garlic, rosemary sprig, bay leaves, and chilli flakes, cooking for two minutes until fragrant.
- 4
Place the eel pieces in a single layer and sear for three minutes until lightly coloured.
- 5
Turn the eel pieces gently and cook for two more minutes on the other side.
- 6
Pour in the white wine and let it bubble vigorously until the harsh alcohol aroma cooks off.
- 7
Stir in the crushed tomatoes, sea salt, and black pepper, gently shaking the pan to distribute the sauce.
- 8
Lower the heat to a gentle simmer, cover with a lid, and cook undisturbed for 30 minutes.
- 9
Remove the lid and simmer uncovered for five to eight minutes until the sauce reduces and turns glossy.
- 10
Scatter with chopped parsley and let the stew rest off the heat for five minutes before serving.
Chef's tips
Avoid stirring the pot roughly with a spoon once the eel is tender, as the delicate meat easily separates from the spine; instead, gently swirl the pan by the handles. Using a traditional glazed terracotta pot diffuses heat evenly and prevents the rich fish from sticking.
Ingredient substitutions
- fresh lake eel → firm river trout or conger eel, cut into thick bone-in steaks
- Colli del Trasimeno Bianco → any crisp, dry Italian white wine such as Trebbiano or Orvieto Classico
Storage
Store leftover stew in an airtight container in the refrigerator for up to two days.
Reheating
Reheat gently in a covered saucepan over low heat with two tablespoons of water until completely hot.
Common mistakes to avoid
- •Stirring vigorously during simmering, which tears the delicate eel pieces apart in the sauce.
- •Cooking over excessive heat, causing the natural fats in the eel to separate and make the stew greasy.
- •Omitting the initial browning step, which leaves the fish skin soft rather than pleasantly tender.
Serving suggestions
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