Italian Fish Recipes - Eel and Green Peas (Anguilla e Piselli Verdi) Recipe

• 100 g/4 oz pancetta, diced

• 900 g/2 lb eel, skinned and sliced

• 300 ml/1 1/4 cups Chunky Tomato

• 450 g/1lb fresh or frozen peas

• Salt and freshly ground black pepper

Method:

1. Fry (sauté) the pancetta for 3 minutes. Add the sliced eel and cook until lightly browned.

2. Stir in the tomato sauce and peas and simmer for 20 minutes. Season with the salt and pepper.