Yield: 4 servings
|2 pounds||Eel (boned, skinned)|
|¼ cup||Olive oil|
|4||Onions; thinly sliced|
|1||Garlic clove; pressed|
|½ cup||Parsley; chopped|
|Pepper to taste|
|½ cup||Red wine,(Mavrodaphne, Port)|
Rinse eel with cold water. Oil baking pan with half of the oil.
Place slices of eel on pan. Sauce: Heat remaining oil in frying pan, and fry onions and garlic on medium heat for 5 minutes. Add remaining ingredients and cover. Cook 10 minutes. Pour sauce over eel. Bake 45 minutes at 375 degrees. Serve with crusty bread and a crisp salad.
From: "The Complete Greek Cookbook" by Theresa Karas Yianilos, Avenel Books, New York.
Typed for you by Karen Mintzias