All i pebre - A delicious eel, potatoes and paprika stew.

All i Pebre is a comforting stew that brings warmth to chilly winter days, especially in the eastern regions of Spain. Made with tender eel and a rich, garlicky sauce, this traditional dish has captured the hearts (and taste buds) of anyone lucky enough to try it. A favourite during the festive season, it often takes pride of place on family tables, particularly on Christmas Eve, making it a cherished part of Levantine culinary heritage.

Ingredients (Serves 4)

  • 1 kg eel, cleaned and cut into chunks

  • 6 garlic cloves, minced

  • 1 kg potatoes, peeled and cut into thick slices

  • 1 tablespoon sweet paprika

  • 1/2 teaspoon spicy paprika (optional)

  • 1 small dried chili pepper (or adjust to taste)

  • 50 g almonds, ground (optional, for thickening)

  • 3 slices of day-old bread, diced

  • 1 litre fish stock (or water with fish bouillon)

  • 50 ml olive oil

  • Salt to taste

  • Fresh parsley (optional, for garnish)

Preparation

  1. Prepare the ingredients

    Clean the eel thoroughly and cut it into even pieces. Peel and chop the potatoes into large chunks. Smash the garlic cloves to release their flavour.

  2. Infuse the oil

    In a large pot, heat the olive oil over medium heat. Add the dried red peppers and the garlic cloves, letting them infuse the oil for a minute. Be careful not to burn them.

  3. Build the base

    Remove the peppers, chop them finely, and set them aside. Add the paprika to the pot and stir quickly to avoid burning, then immediately pour in the water to create the broth.

  4. Cook the stew

    Add the potatoes to the pot, followed by the chopped peppers and chillies if using. Let the potatoes cook for 10–15 minutes on medium heat until they begin to soften.

  5. Add the eel

    Gently place the eel pieces into the pot and season with salt. Cook for an additional 10–15 minutes, allowing the flavours to meld and the eel to become tender.

  6. Final touch

    Taste the stew and adjust the salt as needed. Garnish with fresh parsley before serving.

Whether you’re enjoying it as a festive dish on Christmas Eve or as a comforting meal on a cold winter day, All i Pebre is a recipe that brings warmth and tradition to the table. Serve it hot with crusty fresh bread to soak up the rich, garlicky broth and enjoy a true taste of Spain!

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