This Italian soup is almost like a stew in texture and makes a meal on its own when served with hot, crusty rolls and a salad. Zuppa di Anguillc (/.oo-pah dee ang-gwec-lay) should be made from small eels, but if they are not available, use large, skinned ones. Serve the soup garnished with hot fresh toast.2 lb. small eels, washed, dried and cut into rounds 2 large onions, thinly sliced
1 large carrot, scraped and thinly sliced
2 celery stalks, trimmed and sliced
2 tablespoons chopped fresh parsley
1 teaspoon grated lemon rind
2 garlic cloves, finely chopped
2 teaspoons salt
1 teaspoon black pepper
3 tablespoons tomato puree
1 tablespoon wine vinegar
Cover the bottom of a large saucepan with a layer of eels. Place a layer of onions, carrot, celery, parsley, lemon rind and garlic over the eels. Continue to layer the eels and vegetables in the same way, ending with a layer of vegetables.
Pour over enough water to cover the ingredients. Add the salt and pepper.
Set the pan over moderate hc?t and bring the liquid to the boil. Reduce the heat to low, cover the pan and simmer for 15 minutes. Stir in the tomato puree and vinegar. Cover the pan again and simmer for a further 25 to 30 minutes or until the eels are tender.
Remove the pan from the heat and pour the soup into a warmed tureen. Serve at once.