Ingredients: Eel: 1-2 lbs. Olive oil Sea salt Fresh pepper Fresh parsley (small bowl full) Garlic: whole and peeled cloves from 1-2 buds Ripe, quartered tomatoes 2-3 medium Cava, or white wine (1/2 bottle) Hot water (boiling) Onion (cooked well in olive oil first) Potato (cut into chunks and deep-fried) Flour Light batter Spinach leaves

Methods:

1. In a large pot, heat olive oil until hot; add pieces of the head and tail of the eel, sea salt and pepper; brown fish over high heat and stir often (be careful not to burn -stir well).
2. While the eel is cooking, prepare the Cava sauce -Combine parsley, garlic, tomatoes and wine and blend with electric blender well until smooth. This concentrated sauce is very flavorful.
3. The eel needs to be well cooked then turn down heat.
4. Add Cava sauce to eel and heat thoroughly; stir gently so as to NOT break apart the eel. Add very hot water (not too much) and simmer for 20 min; sauce should thicken.
5. Spoon the sauce into a separate pot; add onion and deep-fried potato chunks, and add more parsley and garlic if you wish (ground with a pistil and mortar).
6. To prepare the tempura, wrap floured spinach leaf around small pieces of floured eel; secure with a toothpick. Dip tempura eel in a light batter and deep-fry for about a minute.
7. To plate, place the deep-fried potato and sauce mixture on the plate as a base; place tempura on top of the potatoes