Eel with tomatoes in the multicooker

Name: Eel with tomatoes in the multicooker
Ingredients: 3 eel medallions; 3 tablespoons olive oil; 2 yellow onions (300 g); 3-4 garlic cloves; 1 teaspoon salt; 1/2 teaspoon freshly ground pepper; 1 bay leaf; 150 ml semi-dry white wine; 1 red bell pepper (150 g); 2 tomatoes (300 g)

Fish - Eel with tomatoes in the multicooker by Mirabela M. - Recipia

Eel with tomatoes in the multicooker is served hot, usually with mămăliguță, a Romanian polenta, while the vegetables soften in a wine sauce. In the multicooker, the eel medallions cook with onion, pepper and tomatoes, and the meat stays tender, with a texture close to chicken. I keep a close eye out for bones in the medallions, because there are lots. Prep: 15 minutes. Cook: 30 minutes. Total time: 45 minutes. Serves: 3. About 500 kcal and 33 g protein per serving.

Ingredients

3 eel medallions
3 tablespoons olive oil
2 yellow onions (300 g)
3-4 garlic cloves
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 bay leaf
150 ml semi-dry white wine
1 red bell pepper (150 g)
2 tomatoes (300 g)

Preparation

1. Plug in the multicooker, select the FRY program for 30 minutes and press START. 2. Finely chop the onion and garlic. Once the pot is hot, add the olive oil, onion and garlic and fry for about 2 minutes, until softened and fragrant. 3. Put the eel medallions in the pot and season with salt, pepper and the bay leaf. Pour in the wine, then add the pepper and sliced tomatoes. 4. Put the lid on and let everything cook for about 20 minutes, until the meat is opaque and comes away from the bone easily. Serve hot.

Notes

You can replace the white wine with 150 ml water and 1 teaspoon lemon juice, added with the liquid. Store leftovers in a covered container in the fridge for up to 3 days, and reheat only the portion you are serving. Mămăliguță is the right accompaniment here. Choose eel medallions of a similar thickness so they cook evenly in the time given. If they are much thicker, the meat may need a few extra minutes; it is ready when it comes away from the bone easily. Sometimes the tomatoes release a lot of juice and the sauce stays watery. If that happens, remove the fish and let the sauce boil uncovered for another 3-4 minutes, then put the medallions back in. Sea eel meat is reminiscent of chicken, but it has lots of bones, so check the pieces on your plate.

Frequently asked questions

Can I replace the eel with another fish?

Yes, 600 g monkfish tail cut into thick pieces can replace the medallions; cook covered for 12-15 minutes and check that it is opaque all the way through.

Can I use river eel instead of sea eel?

Yes, but you can reduce the oil to 2 tablespoons, since river eel has fattier meat.

Can I use cherry tomatoes?

Yes, add 250 g cherry tomatoes cut in half instead of regular tomatoes.