Ingredients
- 450 g cebola
- 5 dentes de alho
- 10 g salsa
- 50 g azeite
- 200 g tomate em pedaços
- 1 folha de louro
- 400 g batata (de casca vermelha p/ fritar)
- 1 c. chá de caldo de peixe caseiro
- 200 g vinho branco
- 100 g água
- 1 c. sopa de açafrão
- 1 pitada de sal
- 400 g enguias
- 1 c. sopa de vinagre de vinho branco
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