Baked eel (anguilla)

Yield: 4 servings

Measure Ingredient
½ cup Olive oil
2 tablespoons Wine vinegar
2 Bay leaves
1 teaspoon Salt
½ teaspoon Pepper
1 tablespoon Bread crumbs
2 pounds Eel (large variety), skinned and cut into 4-inch pieces

additional bay leaves

Mix together oil, vinegar, bay leaves, salt, pepper and bread crumbs.

Marinate eel pieces in this mixture 3 hours, turning frequently.

Place eel pieces on skewers, alternating with bay leaves. Place skewers in greased baking dish, and bake in moderate oven (375), 30 minutes, turning often. Brush with remaining marinade while cooking.

Serves 4

From: The Talisman Italian Cookbook Shared By: Pat Stockett

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