12 large and fine eel fillets
Lime juice from 1 lime, well-cooked
Salt and black pepper to taste
8 large potatoes
One cup of olive oil
4 large onions
One cup of black olives
2 tablespoons of chopped parsley
12 large and fine eel fillets
Lime juice from 1 lime, well-cooked
Salt and black pepper to taste
8 large potatoes
One cup of olive oil
4 large onions
One cup of black olives
2 tablespoons of chopped parsley
Clean the eel fillets, removing any membrane, fat, or nerves, but do not wash them
Cut them into fine strips
Marinate with lime juice, salt, and black pepper
Let it sit for 30 minutes to allow flavors to meld
Bake the potatoes in their skins with salt and water
While that's cooking, cut the onions into thin rings, separate them into strands, and let them soak in cold water with salt for 10 minutes
Drain, pat dry with a paper towel, fry in some olive oil until they're toasted
Remove from heat and reserve
Heat the rest of the olive oil in the same pan over high heat, add the eel strips and cook, stirring constantly
(Reserve the marinade that's left over)
Remove the eel with a slotted spoon to another bowl
In the liquid left in the pan, add the reserved marinade and one cup of water
Simmer for a few minutes and pour it over the eel
Add the olives and stir
Mash the potatoes and cut them into thick slices (about 1.5 cm)
In a large serving dish, alternate layers of potatoes and eel in the sauce, finishing with the latter
Dust with more black pepper and parsley
Cover with fried onions
Serving immediately to prevent the eels from drying out
If desired, drizzle the serving dish with some olive oil
Serve 6 portions.
