Bec dAsan Emilia Romagna Style Eel Stew
Ingredients
- ¼ cups extra-virgin olive oil
- 2 medium yellow onions, thinly sliced (4½ cups)
- ¼ cups plus 1 Tbsp. tomato paste
- 1 cup white wine vinegar
- 2–2½ lb. eel fillets, cut crosswise into 3-in. pieces
- Kosher salt and freshly ground black pepper
- 3 tbsp. extra-virgin olive oil, divided
- 1 tsp. kosher salt
- ¾ cups (6 oz.) medium-grain polenta
- ¼ cups (2 oz.) finely ground buckwheat
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