Eel with cabbage

Slice the onion and brown it in a pan saucepan with butter and olive oil. Remove from the savoy cabbage Remove the larger outer leaves and the stem; set aside the whole leaves, then cut the rest into even strips. When the onion is soft and lightly golden, proceed with cooking the vegetables.

Join the savoy cabbage in strips saucepan and let it flavor over high heatPour half a liter of water, cover with the lid and cook for about 15 minutes. savoy cabbage It must wilt, reduce in volume and be tender, with some of the liquid still present at the bottom.

Wash and clean theeel, then cut it into pieces of about 5 centimetres (1.97 in). Keep the pieces whole and even, so they will cook evenly on top of the savoy cabbage. If you use them eels medium, divide them in the same way to obtain homogeneous portions.

Arrange the rocks of eel above the savoy cabbage now withered. Add the canned whole peeled tomatoes And season with salt to taste and pepper. Distribute the ingredients without stirring vigorously: the fish should lie flat on the bed of vegetables and gradually absorb the juices.

Cover the entireeel with the leaves of savoy cabbage set aside. Pour in the dry white wine with a pinch of vinegar and close the saucepan With the lid on. The cover should trap the steam and protect the fish from direct heat, promoting tender and even cooking.

Cook theeel Cover and cook for about an hour, maintaining a steady cooking temperature. Make sure the bottom remains moist and the liquid simmers without evaporating completely. The dish is ready when the savoy cabbage it is tender, the tomato appears well blended and the pieces of eel they are cooked to the center.

Serve theeel with the cabbage very hot, accompanied with slices of toasted bread or with slices of polenta roasted. Arrange the seasoning on the chosen support, so that it can absorb the pan juices and complete the soft consistency of the preparation.