Anguilla in Umido
Anguilla in umido, known locally as bisato in umido, is fresh Po delta eel gently braised in a rich tomato sauce with garlic, bay leaves, and white wine, served over soft yellow polenta.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 620 kcal
Equipment
- •Wide heavy-bottomed sauté pan or casserole
- •Wooden spoon
- •Heavy saucepan for polenta
- •Whisk
Nutrition
Per serving, approximate
- Calories
- 620 kcal
- fat
- 26 g
- carbs
- 60 g
- fibre
- 5 g
- protein
- 34 g
- calories
- 620 kcal
Instructions
- 1
Pat the cut eel pieces dry thoroughly with kitchen paper.
- 2
Heat the extra virgin olive oil in a wide heavy pan over medium heat.
- 3
Add the chopped onion and sliced garlic, softening gently for five minutes without browning.
- 4
Arrange the eel pieces in the pan in a single layer and cook for two minutes per side.
- 5
Pour in the white wine and vinegar, letting them bubble vigorously until reduced by half.
- 6
Stir in the crushed tomatoes, torn bay leaves, sea salt, and black pepper around the fish.
- 7
Lower the heat to gentle simmer, cover with a lid, and cook for 35 minutes.
- 8
Bring 1.2 litres of salted water to the boil in a separate pot and gradually whisk in the cornmeal.
- 9
Cook polenta over low heat for 40 minutes, stirring frequently until thick and glossy.
- 10
Uncover the stew for the final five minutes if the sauce needs light reduction.
- 11
Scatter fresh parsley over the eel and serve piping hot over pools of soft yellow polenta.
Chef's tips
Ask your fishmonger to clean, gut, and slice the eel into even rounds to save preparation time. The small splash of vinegar is traditional in the delta to cut the natural fatty richness of the fish. Avoid stirring the stew vigorously once simmering, as delicate cooked eel pieces break apart easily.
Ingredient substitutions
- fresh eel → fresh conger eel or thick monkfish tail steaks, adjusting cooking time slightly down
- white wine vinegar → fresh lemon juice, stirred into the sauce in the final minute of cooking
Storage
Store leftover stew in an airtight glass container in the refrigerator for up to 2 days.
Reheating
Reheat slowly in a covered pan over low heat with a splash of water or wine until steaming hot throughout.
Common mistakes to avoid
- •Boiling the stew rapidly, which causes the fatty eel meat to turn mushy and separate from the central bone.
- •Stirring with a rigid spoon rather than gently swirling the pan, which tears the tender fish chunks.
- •Omitting the acidic wine or vinegar, which leaves the dish tasting overwhelmingly rich and heavy.
Serving suggestions
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