Italy Capitone in Umido (Stewed Eel)
Capitone, or eel, is a traditional Christmas entrée beloved by many Italians, who often eat it fried. Eel is a fatty fish that is balanced well by the acidic tomato sauce in this classic recipe. This version of capitone in umido is from Apulia, but this dish is also popular in Friuli, Veneto, Comacchio in Emilia-Romagna, and Naples, each with its own twist on this traditional meal.
Prep Time
15 minutes
Cook Time
50 minutes
Total Time
1 hour 5 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 Tbsp (30 ml) olive oil
- 1 large onion, chopped
- 2 cloves garlic, chopped
- 1 Tbsp (15 ml) wine vinegar
- 3 Tbsp (45 ml) thick tomato sauce
- 1 cup (240 ml) water
- 4 eel (2 lb/1 kg), skinned, cut into 2-inch (5-cm) pieces
- 2 Tbsp (30 ml) chopped parsley
Directions
- In a large saucepan or skillet, heat oil on medium high.
- Caramelize onion and garlic for 5 minutes.
- Add vinegar, tomato sauce, water, salt, and pepper.
- Bring to a boil and simmer for 15 minutes.
- Add eel, bring to a boil, then lower heat and simmer for 30 minutes without stirring.
- Serve hot, sprinkled with parsley.
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