Adriatic Eel Stew | Saveur

Name: Adriatic Eel Stew | Saveur
Ingredients: 1 (3 to 4-lb.) whole eel, cleaned, with head, 2'' of the tail, and the wings running along top and bottom removed; 1 1 ⁄ 2 cups flour; 3 ⁄ 4 cup vegetable oil; Fine sea salt; Freshly ground white pepper; 3 ⁄ 4 cup red wine vinegar; 3 ⁄ 4 cup extra-virgin olive oil; 1 medium yellow onion, peeled and chopped; 3 medium shallots, peeled and chopped; 1 ⁄ 4 cup tomato paste; 1 large bunch scallions, trimmed and chopped

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Eel is ideal for the stew called brodetto the gelatin in its skin helps make the broth velvety. Watch out for small bones, though.

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Ingredients

1 (3 to 4-lb.) whole eel, cleaned, with head, 2'' of the tail, and the wings running along top and bottom removed
1 1⁄2 cups flour
3⁄4 cup vegetable oil
Fine sea salt
Freshly ground white pepper
3⁄4 cup red wine vinegar
3⁄4 cup extra-virgin olive oil
1 medium yellow onion, peeled and chopped
3 medium shallots, peeled and chopped
1⁄4 cup tomato paste
1 large bunch scallions, trimmed and chopped