Baked eel salonika

Yield: 4 servings

Measure Ingredient
Karen Mintzias
2 pounds Eel (boned, skinned)
¼ cup Olive oil
4 Onions; thinly sliced
1 Garlic clove; pressed
2 cups Tomatoes
½ cup Parsley; chopped
1 teaspoon Oregano
⅛ teaspoon Cinnamon
1 teaspoon Salt
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

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