Spanish red braised eel
Recreate Spanish red braised eel at home. Marinate the eel with salt and black pepper, mince the onion and garlic, shred the bell pepper, stir-fry the minced garlic and onion in hot oil, add the bell pepper and stir-fry, pour in the canned tomatoes, mix in the bell pepper powder and black truffle sauce, pour white wine along the edge of the pot, sprinkle with black pepper and sea salt, add water and boil, add the eel and cook until cooked, and finally sprinkle with chopped parsley. The red and bright soup is wrapped in tender and soft fish, with a truffle aroma hidden in the sweet and sour, and you can taste the Mediterranean flavor at home when eaten with rice.
The recipe for Spanish red braised eel
Step 1
Sprinkle the eel with salt and black pepper and marinate, mince the onion and garlic, and shred the bell pepper and set aside.
Step 2
Heat oil in a pot, add minced onion and garlic and stir-fry until fragrant, add bell peppers, pour in canned tomatoes, and add bell pepper powder and black truffle sauce.
Step 3
Drizzle another circle of white wine and sprinkle with some black pepper and sea salt.
Step 4
Pour in an appropriate amount of water and bring to a boil, add the cod and cook until ripe, it is best to sprinkle some chopped parsley.
Cooking tips for Spanish red braised eel