All i Pebre (Valencian Eel and Potato Stew)
All i pebre is a traditional Valencian stew from Spain, especially associated with the Albufera lagoon near Valencia.Its name means “garlic and paprika” in Valencian. The classic version is made with:EelGarlicPaprikaPotatoesOlive oilWater or fish stockSometimes chili, almonds, or bread to thicken the sauceIt has a rich, garlicky, slightly spicy flavor and is typically served hot with bread. Although eel is traditional, versions using other fish or seafood also exist.
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Ingredients
- 2 pounds Eel , cleaned and cut into 2-inch pieces
- 1½ pounds Yukon Gold potatoes peeled
- ⅓ cup extra-virgin olive oil
- 8 garlic cloves peeled and lightly crushed
- 1 tablespoon sweet Spanish paprika
- ¼ teaspoon cayenne pepper or dried chile, optional
- 3 cups water or light fish stock, plus more as needed
- 1¼ teaspoons kosher salt or to taste
- flat-leaf parsley chopped, optional
- Crusty bread for serving
- 2 tablespoons blanched almonds finely ground, optional thickener
- 1 small slice toasted bread finely crushed, optional thickener
Instructions
- Cut the potatoes into rough 1½-inch chunks. Rather than slicing cleanly through each piece, insert the knife partway and twist to break it off. The rough edges release starch and help thicken the stew.
- Heat the olive oil in a wide Dutch oven or deep skillet over medium-low heat. Add the garlic and cook for 2–3 minutes, stirring, until lightly golden. Do not let it burn.
- Remove the pan briefly from the heat. Stir in the paprika and cayenne or dried chile, if using, for about 10 seconds. Paprika burns quickly, so immediately add the water or stock.
- Return the pan to the heat and add the potatoes and salt. The liquid should almost cover the potatoes; add a little more water if necessary. Bring to a boil, then reduce to a steady simmer. Cover partially and cook for 12–15 minutes.
- Nestle the eel pieces among the potatoes. Simmer uncovered for another 12–15 minutes, gently shaking the pan occasionally instead of stirring vigorously. The eel should be opaque and tender, and the potatoes should be fully cooked.
- For a thicker sauce, combine the ground almonds and crushed toast with a few tablespoons of hot broth. Stir this mixture gently into the stew during the final 5 minutes.
- Taste and adjust the salt. Let the stew rest for 5 minutes, then garnish with parsley if desired. Serve hot with crusty bread.
If eel is unavailable, use firm fish such as monkfish, catfish, or skinless cod, adjusting the cooking time so the fish does not overcook.
Disclaimer
Some parts or all of recipe maybe AI-generated. Recipe pictures are examples of recipe and represent no affiliation with photographer.
Nutrition
Calories: 767kcal (38%)Carbohydrates: 37g (12%)Protein: 47g (94%)Fat: 48g (74%)Saturated Fat: 8g (50%)Polyunsaturated Fat: 5gMonounsaturated Fat: 31gCholesterol: 286mg (95%)Sodium: 898mg (39%)Potassium: 1440mg (41%)Fiber: 5g (21%)Sugar: 2g (2%)Vitamin A: 8804IU (176%)Vitamin C: 40mg (48%)Calcium: 105mg (11%)Iron: 3mg (17%)
Disclaimer
Nutritional information for this recipe is an approximation and is not to be construed as medical advice.
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