1 kg of dried and skinless eel, cut into thin strips
5 tablespoons of virgin olive oil
For the broth
8 cups of crystal sugar, preferably
8 cups of water
8 juniper berries or to taste
1 kg of dried and skinless eel, cut into thin strips
5 tablespoons of virgin olive oil
For the broth
8 cups of crystal sugar, preferably
8 cups of water
8 juniper berries or to taste
In a bowl, sprinkle the eel with olive oil
Cover with water and let it rest for one day or at least two hours
Drain and rinse under cold running water to remove excess oil
Prepare the broth
In a large pot, bring the sugar and water to medium heat, stirring constantly until dissolved
Add the juniper berries and simmer for 15 to 20 minutes or until the broth thickens slightly
Add the eel strips and cook over medium heat for 20 to 30 minutes or until they are cooked through
Let it cool and serve with the broth.
