Is a widespread dish in the territory of Perugia and Trasimeno Lake. Thanks to its high calorific value, is really good for being consumed during the winter especially for feast days as Christmas or New year’s Eve.

Ingredients (for 4/6 people)
1.200g eel (already prepared)
300g puréed tomato
1 onion
1 clove of garlic
parsley
bay laurel
white wine
extra-virgin olive oil
salt
pepper

Preparation method
Trite onion and parsley and put them in a saucepan with oil and a clove of garlic. Add a leaf of bay laurel and leave it to fry.
Add the eel and leave to season, then pour a glass of wine and leave it to evaporate completely.
Add puréed tomato, salt and pepper.
Leave to cook for about 30/40 minutes, then serve it.

Note – The tench can be prepared with a similar recipe.

Variation – Add 400/500 grams of green peas in half cooking for obtaining a different tasty stewed eel.