Stewed eel

When Venice fell under the Austrian control, many things changed under the guidance of the new authority. One dish of the Venetian tradition survived the big urge for changes: stewed eel.


Sea eel, 1,5 kg
Extra virgin olive oil, q.s.
Onion, 1
Carrot, 1 big
Garlic, 2 cloves
Sage, q.s.
Pepper, q.s.


  • Wash the eel very carefully, remove the entrails and gills, cut it into pieces without removing the skin, then flour it.
  • Heat up abundant oil in a pan. Add the pieces of the eels when the oil is boiling. Cook them, turning them over very frequently.
  • When well cooked, drip them and put them in a bowl.
  • Mix some chopped onions, carrot, garlic and sage in a bowl. Add some oil.
  • Brow everything for some minutes, then sprinkle some pepper on it.
  • Add the pieces of the eel and brown them for about 5 minutes, after salting them properly.
  • Pour some wine and add the tomato sauce prepared before.
  • Cook for 15 minutes at moderate heat, stirring from time to time.

The best match for the stewed eel is white polenta, a delicious specialty of Venetian cuisine.


The eel is a well-known fish throughout the whole Mediterranean. Given its resemblance to the snake, by the ancients eating the eel was considered a way to propitiate the new year and to drive away the bad luck.