2 pounds eel, from river or sea
2 cups Basic Tomato Sauce
1 cup dry red wine
12 caper berries
12 Gaeta olives
1 tablespoon hot chili flakes
Salt
Freshly-ground black pepper
1/8 cup chopped fennel fronds
Directions: one line for each direction. When saved the lines will be numbered.
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.
Nutrition Facts
Servings Per Recipe: 4
Amount Per Serving
Calories: 42
Calories from Fat 0.0%
Total Fat
0g
Cholesterol
0mg
Sodium
38mg
Carbohydrate
1g
Dietary Fiber
0g
Protein
trace
Exchanges: .
Rating: ()
Added On: February 29, 2008
* COOKING LIVE with Sara Moulton -- Guest Chef Mario Batali - (Show # CL-8780) - from the TV FOOD NETWORK
