The town of Linguaglossa

Foods and cook recipes from Linguaglossa

Eel stew


  • Eels kg. Approximately 1.500 (if calculations gr. 250 per person)
  • ripe tomatoes (or peeled) 4 large
  • 2 cloves garlic
  • onion
  • half a bunch parsley large.

Eel stew  



Chop the garlic, parsley and onion and let it fry in a pan with olive oil, low heat.

Add the tomatoes peeled seeded and dried as soon as they set the pan also eels, side by side.

Cover with water and cook over low heat for about ever 15 minutes, without stirring.

Check the cooking of eels with a fork.

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