When we were young, every September our family ate fried eels that came from Murtosa, a small town in the estuary of the Vouga river. The eels were marinated in “escabeche,” a sauce made with olive oil, white wine, onions, paprika, laurel, and vinegar. These ingredients were combined according to ancient rules of alchemy so that when […]

via Eels from Murtosa — Salt of Portugal