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Aveiro Style Eel Bouillabaisse

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Aveiro Style Eel Bouillabaisse
Location
3800- AVEIRO
District:Aveiro
County :Aveiro
Parish:VERA CRUZ
Contacts


Beira Litoral ex-libris fish, the eels have become symbols of its gastronomy, particularly of the region of Aveiro. The more popular way of preparing them is the Aveiro style stew of eels, where two ingredients make for the color and unique flavor of this recipe. One is the "powder of eel", a mixture of ginger and pepper, according to some, or saffron and pepper, according to others. The second is the "pão de unto" or "grease of old bread," which, despite its name, is just fat from pork belly, with rancidity. At the time of serving, eels and potatoes are still sprinkled with a preparation called 'moira", made with the grease that is removed from the pan and added of coarse salt, vinegar and broth of the bouillabaisse.

MORE INFORMATION

  • Coarse salt
  • Eels
  • Garlic
  • Laurel
  • Olive oil
  • Onions
  • Parsley
  • Potatoes
  • Unto old bread
  • Vinegar

If any of the information is incorrect, please send an email to lifecooler office

Localização
3800- AVEIRO
Distrito:Aveiro
County:Aveiro
Parish:VERA CRUZ
Contactos


If any of the information is incorrect, please send an email to lifecooler office

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