Ensopado de Enguias is an Portuguese Eel Stew which is very traditional and one of the more unique dishes in Portuguese cuisine. It is one of the most signature dishes all throughout Portugal, especially in the north near the coast line, as well as more south in Ribatejo. In Ribatejo the eels are most typically caught swimming upstream in the enormous Tagus river. This dish combines the wonderful and unique taste of the eels in a rich and flavorful stew.
3 pounds fresh eel
5 onions chopped
3 tomatoes chopped
1/2 cup olive oil
1 cup white wine
1 green bell pepper sliced
4 garlic cloves chopped
2 teaspoons paprika
Salt and Pepper to taste
1 tablespoon Parsley
1 teaspoon mint
1) The eels must be properly washed and sliced.
2) In a saucepan, place the chopped onions, tomatoes, olive oil, and garlic cloves.
3) Let them saute for about 4-5 minutes on medium heat.
4) Now add the eels along with the white wine and let it simmer on low heat.
5) Add the paprika, sliced green pepper, and salt and pepper to taste.
6) Now let it cook on medium heat while stirring constantly for about 13-15 minutes, until the eels are done. Let it simmer on low heat for another 5 minutes while covered.
7) Finally, top it with the parsley and mint. Serve with the fried or toasted bread.