Baby eels in Casserole Preparation

It is a traditional dish from the Basque Country (El Pais Vasco), a region of northern Spain.


Place a small earthenware dish over a low heat with virgin olive oil, a clove of garlic and a piece of chilli pepper. When it starts simmering add a quarter of a kilo of baby eels and stir constantly with a wooden fork.


After boiling for a short time, serve directly in the earthenware dish.

Serves 4
Preparation time: 15 min
Difficulty: Low

  • 250g baby eels

    1 clove garlic

    1 piece of Spanish hot chilli peppers

    1.5l olive oil

    Salt
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