Cooking Index - Cooking Recipes & IdeasEel Livornese Recipe - Cooking Index

Eel Livornese

Type: Fish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 lbs 908g / 32ozEel, from river or sea - skinned, gutted
2 cups 474mlBasic Tomato Sauce - (see recipe)
1 cup 237mlDry red wine
12   Caper berries
12   Gaeta olives
1 tablespoon 15mlHot chili flakes
  Salt - to taste
  Freshly-ground black pepper - to taste
1/8 cup 18g / 0.6ozChopped fennel fronds

Recipe Instructions

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

Preheat oven to 450 degrees.

In an oven and stove-proof earthenware pot, place tomato sauce, red wine, caper berries, olives and chili flakes 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.

This recipe yields 4 servings.

COOKING LIVE with Sara Moulton -- Guest Chef Mario Batali - (Show # CL-8780) - from the TV FOOD NETWORK


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