Preparation

Clean the eels, cut into slices about 3 fingers thick and season with salt.

Put olive oil in the cataplana and add the sliced garlic, the bay leaf, and the onions and red pepper, including the seeds, cut into half-moons. Sauté for approximately 3 minutes.

Cover with wine, close the cataplana and cook for 1 minute more.

Add the eels, turning them in the onion mixture. Add the potatoes cooked al dente, the parsley and the coriander. Adjust the salt.

Close the cataplana and cook for about 8 minutes over a low heat.