Eel livornese

Yield: 1 Servings

Measure Ingredient
2 pounds Eel, from sea or river, peeled and gutted
2 cups Basic tomato sauce
1 cup Dry red wine
12 Caper berries
12 Gaeta olives
1 tablespoon Hot chili flakes
⅛ cup Chopped fennel fronds

Rinse eel and cut into 4-inch long pieces, pat dry.

Preheat oven to 450 F.

In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chilies over medium heat and bring to a boil.

Season eel pieces with salt and pepper and place into boiling sauce. Put eel into oven and bake until cooked through, about 20 minutes. Remove from oven, sprinkle with chopped fennel and serve immediately.

Yield: 4 serving

Posted to MC-Recipe Digest V1 #361 Recipe by: COOKING LIVE SHOW #CL8780 From: "Angele and Jon Freeman" <jfreeman@...> Date: Tue, 31 Dec 1996 11:37:57 -0500

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