Moreia de Cebolada (Moray Eel w/ Tomatoes and Onions)


– 1 kg of moray eel
– 3 mature tomatoes
– 2 onions
– olive oil
– 1 bay leaf
– chili
– salt

1- Wash and prepare the moray eel, cut into slices and add salt.

2- Cut the onions into slices and chop the tomatoes without skin and seeds.

3- Fry the sliced onions, the chopped tomatoes, salt, chili and the bay leaf on olive oil. Cover the pan until the onions get soft.

4- Add the moray eel, cover the pan and cook for 10 minutes in low heat. Serve it with white rice.

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