Clam Chowder with Eel
Ingredients
- Ingredients
- 600 grams eels (ready to cook)
- salt
- 2 Tbsps Red wine vinegar
- 500 grams waxy potatoes
- 500 grams lean Pork
- 1 onion
- 2 garlic cloves
- 6 Tbsps olive oil
- 2 Tbsps butter
- freshly ground peppers
- 250 milliliters fish stock
- 250 grams ripe Tomatoes
- 600 grams clam
- 250 milliliters Red wine
- 50 grams black Olives
- 1 Tbsp finely chopped fresh cilantro
Preparation steps
Rinse short pieces of eel and dry with paper towels. Season with salt and about 2 tablespoons red wine vinegar.
Rinse the potatoes, peel and cut into cubes 2 cm (approximately 1 inch) wide. Cut the pork into equally sized cubes.
Peel, halve and slice the onion. Peel garlic and chop finely.
In a Dutch oven, heat 4 tablespoons oil and melt the butter in oil. Cook pork and potatoes in portions while stirring.
Add onions and garlic and cook briefly. Mix everything thoroughly and strongly season with salt and pepper. Pour in fish stock, cover and cook over low heat for about 30 minutes.
Skin the tomatoes and chop finely. Rinse the clams, sort and discard open clams.
After about 30 minutes, heat the remaining 2 tablespoons of oil in a pan. Cook the pieces of eel while stirring vigorously. Place in the pot and stir in the red wine and the tomato. Cover and cook about 10 minutes over medium heat.
Add the olives and the clams. Cover and continue to cook until the clams have opened (about 10 minutes). Throw away any clams that still have not opened.
Season the sauce with salt, pepper and the remaining red wine vinegar to taste spicy. Garnish with fresh cilantro and serve the stew hot. Serve with fresh white bread and red wine.
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