Anguilla alla Cacciatora
Anguilla alla Cacciatora is a traditional Italian eel stew, often associated with the Po Valley region, where freshwater eels are prized. The dish features eel pieces braised in a rich, savory sauce typically made with tomatoes, onions, garlic, white wine, and herbs like rosemary and bay leaves, creating a rustic, flavorful preparation.
🍽️ Nutrition at a glance
This stew is high in protein and healthy fats from the eel, which is rich in omega-3 fatty acids, while being relatively low in carbohydrates. A typical serving (around 300g) provides approximately 350-450 calories, along with essential nutrients like vitamin B12, selenium, and phosphorus.
Nutrition breakdown
| Calories | 350 kcal |
| Protein | 28 g |
| Carbs | 8 g |
| Fat | 22 g |
| Fiber | 2 g |
| Sugar | 4 g |
| Sodium | 680 mg |
| Vitamin B12 | 4.8 mcg |
| Vitamin D | 6.2 mcg |
| Selenium | 42 mcg |
| Phosphorus | 310 mg |
| Omega-3 (EPA+DHA) | 1.1 g |
| Vitamin A | 85 mcg RAE |
| Iron | 2.4 mg |
| Zinc | 3.8 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, this dish reflects Italy's historical reliance on freshwater eels, especially in areas like the Po River delta, where eel fishing and cooking are part of local heritage. Nutritionally, eel offers a unique combination of high-quality protein and beneficial fats, making it a nutritious choice in Mediterranean cuisine.
