Eels with Tomato
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- eels
- salt
- tomato sauce
- onion
Instructions
- Clean the eels, remove the head and skin, and cut into pieces. Season with salt. Fry the pieces in oil or manteca (lard) until they begin to color.
- Make a sauce by cooking onion until golden, then add tomato sauce. Combine the fried eel pieces with this sauce. Cook over low heat until the eels are tender and cooked through.