The Ebro Delta is home to regions that are considered the owners of one of the richest and most varied gastronomies in Europe thanks to its abundant natural resources.
The regions of Baix Ebre and Montsià, located in the southern areas of Catalonia, are those that have a traditional marine gastronomy where eel is one of the protagonists.
If we visit these regions it is certain that before tasting the eels we will be invited to try some starters based on frog legs, in addition, after consumption we can choose dishes based on wild duck, rabbit, beef meat, among others. .
Eels from the Ebro Delta
These eels are medium-sized (in their adult stage they can reach seventy centimeters) with an elongated body and tiny scales, in addition, there are other smaller ones that do not exceed ten centimeters. Its meat is tasty despite its gelatinous consistency.
Being fished through the ganguil system, the same that consists of holding a net-type bag with an iron base, these marine animals are characterized by their intense flavor.
Due to their scarcity in recent years, the price of eels has increased astronomically, however, due to hatcheries we can now enjoy their flavor and texture at a cheaper price.
Ingredients for Eel in green sauce
One of the most popular dishes with this ingredient is eels in green sauce. To prepare it we need:
- Kilo and a half of eel
- Two hard boiled eggs
- Four cloves of garlic
- A little parsley
- Salt
- Water
How to make Eel in green sauce step by step
- The first step in the preparation is to clean the eels well (inside and outside).
- We cut them into pieces about six centimeters long.
- We make a pasta based on parsley, garlic and eggs, and we fry it.
- We add the eel, water and a little salt and leave everything to simmer for an average of forty minutes.
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