Bec d’Asan (Emilia-Romagna-Style Eel Stew)
Bec d’Asan — Emilia-Romagna’s piquante eel stew — is seasoned with white wine vinegar, onions, and tomato. Photographer Simon Bajada brought back the recipe.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Skillet
- Pot
- Whisk
- Baking sheet
- Spatula
- Grill
- Tongs
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Ladle
- Soup bowl
- Kitchen scale
- Stove
- Oven
Ingredients
- ¼ cups extra-virgin olive oil
- 2 medium yellow onions, thinly sliced (4½ cups)
- ¼ cups plus 1 Tbsp. tomato paste
- 1 cup white wine vinegar
- 2–2½ lb. eel fillets, cut crosswise into 3-in. pieces
- Kosher salt
- freshly ground black pepper
- 3 tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt
- ¾ cups (6 oz.) medium-grain polenta
- ¼ cups (2 oz.) finely ground buckwheat
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