Ingredients for 4 servings:
1kg eel
500gr peeled tomatoes
7tbs olive oil
1 onion and rosemary, thin minced together
Vinaigrette
Lemon juice
Salt and pepper

Preparation:
Wash ell, dress and cut in pieces.
In a medium pan sear onion with rosemary, brown eel and sprinkle with vinaigrette.

Dry vinaigrette, add tomatoes. Salt, add pepper and cover.

When eel is ready, sauce should be reduced, add lemon juice and serve with some hot cornmeal porridge, toasted or sliced.