Recipe By : COOKING LIVE SHOW #CL8780
Serving Size : 0 Preparation Time :0:00
Categories : New Text Import Cooking Live
Amount Measure Ingredient -- Preparation Method
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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
1/8 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.
