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... O. .. eel with "amasueles" ... or eel pot of ... no matter the name when it has before a fish stew and the rich.

Ingredients:

* open a slice of eel per person
* 300 grams of clams for every two people
* 3 medium potatoes
* 1 liter approx. fumet broth (or broth blank)
* 1 onion beautiful
* 2 garlic cloves
* 1 small cayenne
* 200 ml of wine
white turmeric * * flour

* oil * salt

*
parsley
Preparation:

Peel, wash and clicked the potatoes covered with water reserve.

in a pan with a dash of oil, lightly poached two cloves of garlic, cayenne and onion into very fine brunoise.
When the onion is translucent split half of the fry and put it in a pot, cover with 3 / 4 of the fish stock and let it begin to boil. Add the potatoes, a little turmeric and let it cook. (*)

While we cook the potatoes with the rest of the recipe.

In the skillet that still have poached onion add the wine and clams, cover and hope they open, we are removing one by one as soon as you peel off the shells. Reserve.
We pour what is left in the pan over the pot of potatoes, if need be "rinsed" with the fish stock that we had booked.

lightly salted eel slices, flour and brown them on both sides in a pan with a good dash of hot oil.
LThe place with the potatoes.
cook for no more than 10 minutes and put out the fire.
Add the clams, stir, and if necessary add a little fish stock or water. Check the salt.

Sprinkle chopped parsley and serve.

(*) - The potatoes will be cooked in 20-25 minutes, covered, with the fire is not very high so that evaporating liquid as little as possible.
If we saw that evaporates too, would have to add water, broth or fish stock.