Ugor na vrig (Posedarje, Novigradsko more)

Ingredients:

• 750 g of eel or as much as is available (in Posedarje it is called ugor)
• 1 onion (capula)
• 3 cloves of garlic
• chopped parsley and celery leaves (selenium)
• 1 large tomato or, in winter, some home-made preserves
• salt and pepper

Preparation:

Fry the capula in olive oil until it turns yellow, add chopped garlic, parsley and selenium and then chopped tomato (or canned in winter). Sauté for about fifteen minutes, add eel (eel) cut into pieces, salt and pepper and boil for ten minutes.

Remark:

Eels are called ugor in Posedarje (and eel is called gruj there). It is also fished in Baščica, a stream that flows into the Novigrad Sea, and there they are of top quality because they are not in the mud. The name “na vrig” means thick sauce (it should not be too much).