• 1 kg of eels
  • 500 g of Peeled Tomatoes
  • Onion
  • Parsley
  • Chili pepper
  • salt


Prepare the eels for cooking by washing and cutting them into pieces. Thinly slice the onion and collect it in a pan, possibly in a terracotta pan, cover it with water and cook over low heat. When it is dried, add peeled tomatoes, chopped parsley and one chili pepper. Add salt, thicken the sauce then immerse the pieces of eel and cook gently. Serve it covered with its sauce.