Pat the Eel pieces dry with paper towels. Season the Eel generously with Fine sea salt and Black pepper.
Heat the Extra-virgin olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the White onion, Celery, and Carrot to the pot and cook gently until softened, about 8-10 minutes, stirring occasionally. This is your soffritto.
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