Sea eel – Provençal Congress

Ingredients for 2 servings:

• 500 g fish (sea eel) cut into pieces of about 7 cm
• 1 tbsp flour, seasoned with pepper and salt
• 1 onion(s), halved and cut into fine rings
• 1 clove(s) garlic, crushed
• 1 red bell pepper(s), peeled and cut into fine strips
• 1 tbsp capers
• 10 black olives without stones, possibly halved
• 40 g tomato paste
• 2 tomatoes, peeled, diced
• 7 cl white wine
• 1 bay leaf
• Harissa
• 4 tbsp olive oil
• basil leaves
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Coat the fish pieces in flour. Heat olive oil and fry the fish over moderate heat until light brown. The fish doesn’t need to be cooked through yet. Remove the fish from the pan. Sauté the onion rings and garlic in the pan. Then add the paprika and tomato paste and season with harissa to taste. Mix the diced tomatoes with the vegetables, olives, and capers. Marinate the fish, add the white wine, and bay leaf. Simmer over low heat for at least 15 minutes. Add the basil leaves just before the end. Serve with rice or pasta of your choice.