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Home » Fish Tapas

EEL Casserole From Aguinaga

Submitted by Chef Thomas No Comment

Recipes

  • anguila tapa

Ingredients

  • 1 /4 kg baby eel
  • garlic
  • chili pepper, salt
  • olive oil

Directions

  • Place inside a casserole bowl olive oil and add several pieces garlic and fry on low heat. Later add a few at time the eel. Now chop the chili pepper in circles and add inside the bowl and continue to stir. Add a pinch of olive oil and serve immediately. Use a wooden fork to serve better because the baby eel are small.

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