1 can of eels in marinade sauce
2 slices of coab loaf
q.s. olive oil
1 clove of garlic
1 roasted red pepper
q.s. coriander leaves
Start by putting a drizzle of olive oil in a frying pan, place the slices of bread in the frying pan and let it toast.
Once they are toasted, scrape a clove of garlic across the surface of the bread.
Arrange slices of roasted red pepper on top.
Open the can of eels and carefully remove them.
Pour the eel sauce over the peppers. Place the eels on top and decorate with coriander leaves.