Eels, bilbao style

Yield: 4 servings

Measure Ingredient
1 pounds Baby eels; (angulas)
1 cup Extra-virgin olive oil
6 Garlic cloves; finely chopped
½ Ancho chile; cut fine julienne
Salt; to taste
Freshly-ground black pepper; to taste

Rinse eels in cold water and drain. In a 12-inch cazuela, (or casserole), heat olive oil until smoking. Add garlic and cook until toasted light-brown. Add julienned chili and eels all at once. Stir once with a wooden spoon. Remove immediately from heat and serve. Season with salt and pepper. This recipe yields 4 servings as an appetizer.

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@...

02-06-1998

Recipe by: Mario Batali

Converted by MM_Buster v2.0l.

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