Braised eel with savoy cabbage

Ingredients for 2 servings:

• 1 m.-sized eel(s), green, i.e. not smoked, approx. 400 g
• ½ head of savoy cabbage
• ¼ pack of butter, approx. 125 g
• ½ small onion(s)
• ½ carrot(s)
• ½ can tomatoes, chopped
• 100 ml dry white wine
• 1 bay leaf
• salt and pepper
• 2 tbsp pine nuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 25 minutes

Recipe from Comacchio, Emilia-Romagna

The recipe comes from Comacchio in the Po Delta in Emilia-Romagna, where eel fishing is traditionally practiced. Eel is usually pickled, as it is only caught in December. This dish with fresh eel is therefore a winter/Christmas treat. The long braising process makes the eel creamy and soft, almost like a mousse. In the original recipe, bacon is fried with the cabbage, but I replaced it with toasted pine nuts because there is a large pine forest nearby. Cut the savoy cabbage half in half and separate the leaves individually. Halve the larger leaves again if necessary, and wash them if necessary. Finely chop the onion and carrots and fry them in a deep pan in the heated butter, then deglaze with the wine and reduce slightly. Add the tomatoes and bay leaf. Season with salt and pepper and simmer with the lid on for about 20 minutes over low heat. Add the savoy cabbage and simmer with the lid on for another 20 minutes. Then add the eel to the pot and simmer with the lid on for another 20 minutes (or longer), stirring gently occasionally. Sprinkle the dish with the toasted pine nuts before serving. Serve with baguette or polenta. Tip: If possible, have the fishmonger gut and skin the eel first.