Braised eel with peas and polenta

Ingredients

For 1 serving

• Eel130 g
• Peas120 g
• Canned peeled tomatoes150 g
• Onion40 g
• Bay leavesto taste
• Polenta (cornmeal)45 g
• Extra virgin olive oil5 g
• Saltto taste
• Black pepperto taste

Contains: fish,

In season: April – June

Method

1. Have the fishmonger clean and skin the eel; at home rinse it, pat dry and cut into roughly 4 cm chunks. Peel and chop the onion.
2. In a saucepan heat the oil over medium heat with the onion and bay leaf and cook for 4–5 minutes, until the onion is translucent.
3. Add the eel and brown it for 5 minutes, turning, until golden on all sides.
4. Add the crushed peeled tomatoes and the peas, season with salt and pepper, cover and cook over low heat for 25 minutes, until the eel is tender and the sauce is thick; remove the bay leaf.
5. Meanwhile bring the water for the polenta to the boil with a pinch of salt, pour in the instant polenta in a stream while whisking and cook over low heat for 8–10 minutes, until thick and pulling away from the sides.
6. Serve the polenta with the eel and pea stew.