Eel stewed with peas

Slice half the onion and make it gently sauté in the oil in a saucepan until golden and fragrant. Once the color is even, remove it, leaving the flavored oil in the bowl: this step prevents the onion from cooking further while you prepare the base of the stew.

Pour the white wine into the hot oil and leave it deglaze over high heatWait for the alcoholic smell to fade and the liquid to reduce slightly, so the grounds acquire a more distinct scent without being pungent.

Combine a small amount of canned whole peeled tomatoes, then add the peas and a ladle of broth. Season with salt and pepper and bring to a boil. the mixture Bring to a gentle boil. Cook until halfway done: the peas should begin to soften, while still maintaining their consistency and shape.

Clean theeel Depending on the preparation available, cut it into pieces about six centimeters thick. Keep the slices even, so that the subsequent cooking will be even and the meat will remain compact in the moisture.

Heat some oil and gently sauté the pieces of eel together with the bay leaves. Let them brown until the surface takes on colour and the fish releases excess fat; the aroma must become intense, without burning the aroma of thebay leaf.

Drain iteel brown it and pass it in the flour, coating it with a thin, even layer. Shake off the excess before transferring it to the saucepan: the flour will help bind the base, but it should not form a thick coating.

Add theeel flour the peas until they are half cooked and continue cooking over medium heat. Keep a light boil and finish when the peas are tender, theeel it is well cooked and the base is slightly thickened and homogeneous.

Serve theeel stewed very hot, accompanying it with polenta. Distribute the fish together with the peas and the pan juices, so each portion maintains the balance between the soft consistency of the stew and the seasoning collected from the polenta.