Bilbilitana-style eel

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Bilbilitana-style eel

Bilbilitana-style eel

  • 3/4 kg cured eel
  • 4 ripe tomatoes
  • 4 eggs
  • 50 grams of flour
  • 50 g pine nuts or almonds
  • 2 garlic
  • olive oil
  • parsley and mint
  • salt and sugar
  1. The first step is to desalinate the eel.
  2. To do this, we will cut it into pieces and leave for a couple of hours.
  3. Before cooking, we must remove excess water.
  4. Cover the fish with flour so that it does not fall apart during frying and fry in very hot oil.
  5. Crush the garlic and pine nuts (or almonds) and mix them with some water.
  6. Put the fish in a saucepan and pour the crushed garlic and pine nuts over it.
  7. In the pan where we fry the eel with the remaining oil, we put the peeled and seedless grated tomatoes and add some salt, a pinch of sugar and parsley and mint.
  8. Let the tomatoes cook until they are well browned.
  9. During the service, we will throw the open eggs so that they are done. Egg whites should be cut.


Source: Informacion


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