A very special & unknown Valencian dish [sensitive content] | All i pebre

eel

🥗Healthier: chicken

💰Cheaper: cod

Chicken or cod can provide a leaner protein alternative.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is more budget-friendly.

white wine

🥗Healthier: non-alcoholic wine

💰Cheaper: grape juice

Non-alcoholic wine maintains flavor, while grape juice is more accessible.

saffron

🥗Healthier: turmeric

💰Cheaper: paprika

Turmeric offers color and health benefits, while paprika is a cost-effective option.

Slice the bread into one finger thick slices.

Peel the garlic and thinly slice it.

Heat a terracotta dish over medium heat and fry the almonds and bread slices until golden, about a couple of minutes.

Peel the potatoes and cut them into large chunks by cutting halfway through and then clipping them to release more starch.

Remove the almonds and fried bread from the pan and set aside.

In the same oil, fry the thinly sliced garlic with the cajun chili for about one minute.

Add a generous amount of sweet smoked paprika to the pan.

Add the potatoes to the pan and sauté until they are fully coated in the oil.

Pour in an equal quantity of fish stock and water.

Pound the fried bread, fried almonds, and parsley together in a mortar to create a picada for thickening the stew.

After about five minutes of simmering the potatoes, add the picada to the pot.

Simmer for an additional five to eight minutes until the potatoes are slightly overcooked.

Add the eel to the pot and simmer for a further 10 minutes on low heat until the eel is cooked through, indicated by the skin separating from the pieces.

Rectify salt if needed and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens