Bean and Eel Stew

For the bean and eel stew, soak the beans in water overnight. The next day, cover well with cold, fresh water in a pot and bring to a boil. Add bay leaf as well as some sea salt and simmer for about 40 minutes. Meanwhile, briefly scald the tomatoes, peel off the skin, remove the seeds and cut into small cubes.

Cut the peppers into small cubes as well. Have the fishmonger prepare the eel ready for cooking (gut it, cut off the fins, remove the skin, head and tail). Wash the eel, dab dry, cut into pieces and salt. Then add the eel pieces to the beans and reduce the heat so that the fish is poached but no longer boiling.

In the meantime, sauté the onions, garlic and peppers in a little olive oil. Add the tomatoes, toss briefly and add everything to the bean stew. Let it stand for a while and sprinkle the bean and eel stew with parsley before serving.

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