Description
Anguilla in Umido (Vigilia del Sud) is a traditional Italian eel stew, often prepared during Christmas Eve. It features tender eel cooked in a rich tomato and herb broth.
Ingredients
Scale
- 1 kg eel, cleaned and cut into pieces
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 400 g canned tomatoes, crushed
- 1 tbsp tomato paste
- 1 bay leaf
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red chili flakes
- 1 cup white wine
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in tomato paste, crushed tomatoes, bay leaf, oregano, basil, and chili flakes.
- Pour in white wine and bring to a simmer.
- Add eel pieces, reduce heat, and cover. Cook for 30 minutes.
- Season with salt and pepper.
- Garnish with fresh parsley before serving.
Notes
- Use fresh eel for the best flavor.
- Adjust chili flakes according to your spice preference.
- Pair with crusty bread to soak up the sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stewing
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 150 mg
Keywords: eel stew, Anguilla in Umido, Italian Christmas Eve dish