Anguila guisada (stewed eel)

Instructions

1. Cut the eel into 4 to 5 cm sections, rinse them and season with salt.
2. Slice the onions, crush the garlic and ginger, chop the chilies and roughly crush the tomatoes.
3. Heat the palm oil in a casserole over medium heat and brown the eel sections for 3 minutes on each side.
4. Remove the pieces, then cook the onions, garlic, ginger and chilies for 5 minutes.
5. Add the tomatoes and tomato paste and cook for 7 minutes until the sauce thickens.
6. Return the eel to the sauce, add the water, cover and simmer for 20 minutes over low heat.
7. Check that the flesh pulls away easily. Adjust the salt, squeeze over the lime juice and serve hot.