NERETVA STEW WITH EELS AND FROGS
Ingredients:
1 kg eel
12 cleaned frogs
250 g red onion
200 ml olive oil
50 g garlic
50 g parsley
100 g tomato puree
1 bay leaf
200 ml homemade wine vinegar,
hot chili pepper
Preparation: Cut the onion into slices and fry it in a wide pot with a thick bottom in olive oil until it turns golden. Add chopped garlic, parsley, and tomato, then sauté for about twenty minutes. Add water and wine vinegar, then add the hot chili pepper and bay leaf. Wash the eel thoroughly and cut it into “rings,” then place it in the prepared sauce. Season with salt, and pepper if needed, and cook for about twenty minutes. Just before the end of cooking, add the frogs. The frog legs can be fried with flour and added in the last 10 minutes of cooking, or they can be added raw. The stew, also known as “brujet,” is not stirred but rather “swirled,” meaning the pot is shaken to avoid breaking the ingredients. Serve with polenta as a side dish. And certainly, a glass of homemade white wine. Enjoy your meal!
