Eel gratin
Bacalao a la Livornese
- 800 GRAM EEL
- 2 TOMATOES, chopped
- 1 ONION, chopped
- 1 CLOVE GARLIC, chopped
- 100 GRAM CHEESE, grated
- 1 CUP WHITE WINE
- 800 GRAM BACALAO (STOCKFISH), cleaned and cut into large chunks
- 4 POTATOES, peeled and cubed
- 1 CHILI PEPPER, chopped
- 2 CLOVES GARLIC, chopped
- 100 GRAM BLACK OLIVES, chopped
- 2 CUPS TOMATO SAUCE
Stir fry the onion and garlic three minutes in butter. Add the eel and fry until it is brown on all sides. Add the wine, bring to the boil and simmer for 10 minutes. Put the eel in a baking dish. Arrange the tomatoes on the fish, poor the wine over the eel and sprinkle the cheese on top. Bake the eel 15 minutes in the oven at 200 degrees Celsius..
Put the stockfish in a pan with the tomato sauce, the peppers and the garlic and bring this to the boil; simmer for 15 minutes. Add the potatoes and pepper and salt to taste and simmer for 25 minutes more. Finally add the olives.
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