Eel stew with olives

350gr eel;

100gr potatoes;

100gr leek;

1 dl white wine;

2 dl fish stock;

80gr taggiasche olives;

basil to taste;

salt and pepper to taste;

10gr olive oil

Peel and cut the eel into 3.5cm pieces. Sauté the leek cut Julienne (in thin strips) in the cooker with the olive oil; then add the eel and brown it well. Moisten with white wine and let it evaporate. Add salt and pepper. Add the fish stock (or vegetable stock), the potatoes cut into ½ cm cubes and finally add the basil and olives and cook for 16 minutes from the first hiss. Open to check the taste of the sauce and adjust as needed. Serve the stewed eel with grilled and garlic-flavoured bread croutons or with boiled mashed potatoes, and only dress them with a drizzle of extra virgin olive oil.

Recipe of Emanuele Gnemmi