Eels, biarritz style

Yield: 4 servings

Measure Ingredient
2 pounds Fresh eels
\N \N Salt; to taste
\N \N Freshly-ground black pepper; to taste
4 tablespoons Extra-virgin olive oil
1 large Spanish onion; thinly sliced
3 \N Red bell peppers; thinly sliced
1 \N Dried red chile d'epalette
\N \N (French hot pepper; may substitute anchos)
4 \N Garlic cloves; thinly sliced
2 ounces Jambon de Bayonne; thinly sliced,
\N \N And cut into julienne
1 cup White Bordeaux
½ cup Chopped fresh tomatoes
2 tablespoons Butter

Preheat oven to 450 degrees. Cut the eels into 2-inch pieces and season with salt and pepper. In a 12-inch to 14-inch saute pan, heat oil until smoking. Add onion, peppers, chile, garlic and ham and saute until soft, about 8 to 10 minutes. Add wine, tomatoes, butter and eels and place in oven. Cook until eels are cooked through, about 20 to 25 minutes. Remove and serve immediately. This recipe yields 4 servings as a main course.

Recipe Source: MEDITERRANEAN MARIO with Mario Batali From the TV FOOD NETWORK - (Show # ME-1A30 broadcast 02-05-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...

~or- MAD-SQUAD@...


Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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