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Loading...All i pebre is a humble fisherman's stew from the wetlands and lagoons around Valencia, where freshwater eel is slow-simmered in a silky sauce built on toasted garlic, smoked paprika, and dried ñora peppers. The name literally means "garlic and pepper" in Valencian, and those two ingredients dominate every spoonful. Served bubbling hot with crusty bread, it is one of Spain's most soulful seafood preparations.
Prep Time25 mins
Cook Time45 mins
Total Time70 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 485 kcalCalories
- 32 gFat
- 7 gSaturated Fat
- 9 gCarbs
- 2 gFiber
- 2 gSugar
- 38 gProtein
- 640 mgSodium
- 490 mgPotassium
- 85 mgCalcium
- 3 mgIron
- 14 mgVitamin C
- 230 mcgVitamin A
Ingredients
For the eel
- 1 kg (2.2 lb) fresh eel, cleaned and cut into 5 cm pieces
- 2 tsp sea salt, plus more to taste
- 4 dried ñora peppers
- 60 ml extra-virgin olive oil, divided
For the garlic-pepper sauce
- 10 garlic cloves, peeled and lightly smashed
- 2 tbsp sweet Spanish smoked paprika (pimentón dulce)
- 1 tsp hot Spanish paprika (pimentón picante)
- 1 thick slice rustic country bread (about 25 g), crust removed
- 1 small waxy potato (about 100 g), peeled and finely diced
- 500 ml warm water or light fish stock
To finish and serve
- 2 tbsp chopped flat-leaf parsley
- 1 tbsp fresh lemon juice
- Crusty country bread, for serving
Directions
- Soak the dried ñora peppers in a bowl of hot water for 30 minutes until pliable. Drain, split open, and scrape the dark red flesh from the skins; discard the skins and chop the flesh.
- Pat the eel pieces dry, season all over with the 2 teaspoons of salt, and let rest at room temperature for 15 minutes while you prepare the sauce.
- Heat half the olive oil in a traditional clay cazuela or heavy Dutch oven over medium heat. Add the eel and sear for about 90 seconds per side until just lightly golden; transfer to a plate.
- Reduce the heat to low and add the remaining oil along with the smashed garlic. Cook gently for 8-10 minutes, stirring often, until the garlic is deeply golden and completely soft but not browned.
- Stir in both paprikas and the chopped ñora flesh and cook for 30 seconds until fragrant. Tear the bread into small pieces and stir it into the garlic mixture until it soaks up the oil.
- Pour in the warm water or stock and add the diced potato. Bring to a gentle simmer and cook for about 10 minutes, then lightly mash some of the potato against the side of the pot to help thicken the sauce.
- Nestle the eel pieces back into the sauce, making sure they are mostly submerged. Simmer uncovered at a bare bubble for 20-25 minutes, until the eel is fork-tender and the sauce has thickened enough to coat the back of a spoon.
- Stir in the lemon juice and most of the parsley, taste, and adjust the salt. If the sauce looks too tight, loosen with a splash of warm water.
- Ladle into shallow bowls, scatter the remaining parsley over the top, and serve immediately with plenty of crusty bread for soaking up the sauce.
Cook’s Notes
- Fresh eel is traditional; if you cannot find it, substitute smoked eel and shorten the simmer to 10 minutes, or use a firm white fish like monkfish, though the flavor profile will change.
- Always use Spanish smoked paprika (pimentón) rather than plain paprika; the smoked variety is what gives the dish its signature depth and brick-red color.
- Toast the dried ñora peppers in a dry skillet for 30 seconds before soaking them; this wakes up their flavor and deepens the color of the sauce.
- The sauce should be thick enough to coat the spoon but loose enough to pool around the eel; loosen with warm water if it reduces too much during the simmer.
- Like many Mediterranean stews, all i pebre tastes even better the next day once the garlic and paprika have fully melded into the sauce; refrigerate for up to 2 days and reheat gently.
