(+34) 913 497 100



Eel confit with consommé of dried salted tuna and apple


For the eel confit
Cover the eel with extra virgin olive oil and add the peppercorns and cardamom seeds. Cook for about 40 minutes over the lowest possible heat, making sure that the temperature of the oil never exceeds 80ºC / 176ºF.

For the dried salted tuna consommé
What’s most important about making this consommé is that it must not boil. First cook the kombu seaweed in the water for about 20 minutes. Add the two types of soy and cook for another 20 minutes. Add the flakes of dried salted tuna and continue to cook gently for another 30 minutes. Remove from the heat and leave to stand for half an hour. Pour into a Clarimax (Business Watch, page 124) to convert into a very clear yet flavorsome consommé.

Spanish recipe: Eel confit with consommé of dried salted tuna and apple. Photo by: Toya Legido/©ICEX.


First cut the eel confit into even-sized pieces. Add some sticks of unpeeled Granny Smith apple. Finally, pour over the very hot, clear consommé.


Chef's Remark:

In this marine dish, the eel is served with a consommé made from dried salted tuna, typical in Andalusia, and the flavors are brought out by the contrasting sharpness of the apple.se. Preparation by: Ángel León
Close cookie popup


Foodswinesfromspain.com use both our own and third-party cookies for exclusively internal and analytical purposes. They enable us to remember, control and understand how users navigate through our website so we are able to offer services based on information from the user's browser. Some cookies belong to third parties located in countries where the legislation does not guarantee a suitable level of data protection. Click here for more information about our cookie policy. You can accept all cookies by clicking on "Accept" button or you can configure or reject them by clicking on "Settings".