Eel in Tomato Sauce with Swiss Chard

Ingredients

• 400 g fresh eel (pre‑cooked, drained; 1 fresh eel)
• juice of half a lemon
• 1 small Swiss chard
• 1 garlic clove and onions
• 4 tbsp olive oil
• 1 tsp thyme
• 2 tbsp Tomato paste
• 850 g peeled tomatoes
• salt, freshly ground pepper

Instructions

1. 1.

   Rinse the eel and cut into pieces with a sharp knife. Drizzle with lemon juice and set aside.

2. 2.

   Clean and rinse the Swiss chard, then finely chop. Peel and dice the onion and garlic.

3. 3.

   Heat olive oil and sauté the onion and garlic until golden yellow. Add thyme and Swiss chard and briefly wilt. Stir in tomato paste and add tomatoes with their liquid. Smash the tomatoes with a cooking spoon. Let the sauce thicken slightly. Season with salt and pepper.

4. 4.

   Transfer the sauce to an oven‑proof dish. Season eel pieces with salt and pepper and place them in the sauce. Bake in a preheated oven at 200 °C (gas: level 3–4, convection: 180 °C) for about 20 minutes. Serve with olive‑oil toasted ciabatta.

5. 5.