Preparation

After the moray eel has been arranged and washed, cut the slices with + - 1 thick finger and sprinkle with salt.
Bring the thinly sliced ​​onion, the clean tomato from the skins and seeds, the oil, salt and chilli and the bay leaf to the heat in a saucepan to sauté.
Cover the pan and let the onion soften.
Then add the moray to cook, with the pan covered, for about 10 minutes over low heat, stirring the pan from time to time. When ready, serve with white rice.

Ingredients

  • 3 ripe tomatoes
  • 1 bay leaf
  • salt q.s.
  • piripiri q.s.
  • 1 kg of moray eel
  • 2 onions
  • 1 dl of olive oil.